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Tag: sides

  • Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    Grilled Romaine Hearts With Champagne-Mustard Vinaigrette

    How to Make Grilled Romaine Hearts With Champagne-Mustard Vinaigrette


    5 min prep time


    3 min cook time


    4servings


    1/2 romaine heart

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an outdoor grill to medium. Coat the grill rack with cooking spray.
    2. Slice each romaine heart in half lengthwise, keeping the root end intact.
    3. In a small bowl, whisk the vinegar, mustard, and garlic. In a thin stream, slowly add the olive oil, and whisk until the dressing is emulsified. Stir in the salt and black pepper.
    4. Add the romaine hearts to the grill, cut side down. Brush some of the vinaigrette over the romaine hearts. Grill, uncovered, for about 2 minutes. Using tongs, carefully turn the romaine hearts and brush with the remaining dressing; grill for 1 minute. Remove the romaine hearts from the grill and place on a plate to serve.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Veggie Rich
    Grilling
    Vegetarian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Salad Dressings & Condiments
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 romaine heart


    • Amount per serving



      Calories





      75

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      185mg
      4%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    2 tbsp

    garlic (finely minced)
    1 clove

    Dijon Mustard
    1 tsp

    white balsamic or champagne vinegar
    1 1/2 tbsp

    romaine lettuce
    2 bunch

    nonstick cooking spray
    1

  • Green Beans With Cranberries and Hazelnuts

    Green Beans With Cranberries and Hazelnuts

    How to Make Green Beans With Cranberries and Hazelnuts

    Brighten up a side of green beans with tart cranberries, fresh lemon zest, and crunchy hazelnuts! This simple side dish feels gourmet but is super easy to prepare. It also makes a nice, light addition to your Thanksgiving table instead of the traditional, heavy green bean casserole.


    15 min prep time


    3 min cook time


    16servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Fill a large pot 2/3 full of water and bring to boiling. Add the green beans, turn off the heat, and let the green beans stand in the water for 3 minutes. Drain the beans and add them to a serving bowl or platter.
    2. In a small bowl, combine the oil, nuts, cranberries, salt, and pepper. Top the green beans with the cranberry-nut mixture. Garnish with the lemon zest.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Quick & Easy
    Sides
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    Nutrition facts

    16 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      35

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      1g

    • Potassium
      85mg
      2%

    Ingredients

    lemon
    1

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    dried cranberries
    3 tbsp

    hazelnuts (coarsely chopped)
    1/4 cup

    olive oil
    1 tbsp

    fresh green beans (trimmed)
    2 lbs

  • Chili-Roasted Shallots and Brussels Sprouts

    Chili-Roasted Shallots and Brussels Sprouts

    How to Make Chili-Roasted Shallots and Brussels Sprouts


    20 min prep time


    45 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees. Add the shallots to a shallow baking dish. Drizzle with 1 Tbsp. of the oil and coat with the chili powder and half of the salt. Cover the dish with foil and roast for 40 minutes, or until tender. Uncover and continue to bake an additional 5 to 6 minutes.
    2. Meanwhile, add the brussels sprouts to a bowl along with black pepper and the remaining oil and salt. Toss to coat. Spread the brussels sprouts in one layer on a baking sheet lined with parchment paper or nonstick foil. Roast the sprouts at 400 degrees for 30 minutes, or until tender.
    3. To serve, combine the shallots and brussels sprouts in a serving bowl. Top with the pine nuts and lemon zest.
    Fiber Focused
    Veggie Rich
    Vegan
    Vegetarian
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      155mg

      7%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      5g

    • Potassium
      640mg
      14%

    Ingredients

    lemon
    1

    pine nuts
    1/4 cup

    black pepper
    1/4 tsp

    brussels sprouts (washed, trimmed, and halved)
    2 lbs

    Parchment Paper
    1

    salt (divided)
    1/2 tsp

    chili powder
    1/2 tsp

    olive oil (divided)
    2 tbsp

    shallots (halved and peeled)
    2 lbs

  • Brussels Sprouts With Oranges

    Brussels Sprouts With Oranges

    How to Make Brussels Sprouts With Oranges

    Brussels sprouts and oranges create a colorful, sweet-and-savory side dish that will make a beautiful addition to a Thanksgiving or holiday meal.


    15 min prep time


    20 min cook time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Zest the orange and add the zest to a small ramekin. Peel and section the orange, cutting each section in half; set aside. Add the walnuts to a small skillet and toast over medium heat for 3 to 4 minutes, or until lightly browned.
    2. In a large skillet over medium-high heat, heat 1 Tbsp of the oil. Add the shallots and sauté for 4 to 5 minutes, until slightly browned. Remove the shallots with a slotted spoon; set aside. Add the remaining oil to the pan and then add the sprouts. Sauté the sprouts for 10 to 15 minutes, until browned and cooked through. Add the orange sections, orange zest, and sautéed shallots and cook for 2 minutes.
    3. Season the sprouts with salt and pepper and place in a large serving bowl. Top with the walnuts and serve.
    Low Sodium
    Low Carb
    Veggie Rich
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      310mg
      7%

    Ingredients

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    brussels sprouts (trimmed and halved)
    2 lbs

    shallots (peeled and thinly sliced)
    2

    olive oil (divided)
    2 tbsp

    walnuts (coarsely chopped)
    1/4 cup

    orange
    1

  • Braised Cabbage With Apples

    Braised Cabbage With Apples

    How to Make Braised Cabbage With Apples

    This sweet and savory dish uses seasonal apples and cabbage for a budget-friendly side vegetable. Great paired with a simple meat entree such as Apple Mustard Pork Chops.


    15 min prep time


    25 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the oil and butter in a large skillet over medium heat. Add the onion and apple, and sauté for about 3 to 4 minutes, just until the apple begins to soften. Add in the caraway seeds and sugar, and sauté for 1 minute.
    2. Add in the cabbage and toss with tongs, coating the cabbage with the apples and onion. Sauté for about 3 to 4 minutes.
    3. Add in the broth and apple juice, cover, and cook over medium heat for about 8 to 10 minutes, or until the cabbage is cooked through but tender. Sprinkle in the cider vinegar or lemon juice, and season with salt and pepper.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Comfort Food
    Sides
    Salads
    Lunch
    Holidays & Entertaining
    Foodie
    Dinner
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      40

    • % Daily value*

    • Total Fat
      1.5g

      2%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      30mg

      1%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    • Potassium
      115mg
      2%

    Ingredients

    olive oil
    2 tsp

    butter
    1 tsp

    onion (diced)
    1/2

    Granny Smith or other tart apple (unpeeled and diced)
    1

    caraway seeds
    1/2 tsp

    sugar
    1/2 tsp

    shredded red cabbage
    3 cup

    low sodium chicken broth
    1/4 cup

    apple juice
    1/4 cup

    apple cider vinegar or lemon juice
    1 tbsp

    salt and pepper to taste (not included in nutrition analysis)
    1

  • Braised Brussels Sprouts With Pancetta

    Braised Brussels Sprouts With Pancetta

    How to Make Braised Brussels Sprouts With Pancetta


    10 min prep time


    10 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Trim the stem ends of the Brussels sprouts and remove outer leaves. Wash Brussels sprouts. Thinly slice the Brussels sprouts vertically (from stem end).
    2. Place extra virgin olive oil in large sauté pan. Add garlic, shallots, pancetta, and Brussels sprouts. Cook 3-5 minutes until vegetables begin to soften and pancetta begins to brown.
    3. Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.
    Low Carb
    Veggie Rich
    Italian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      265mg
      6%

    Ingredients

    salt (optional)
    1/4 tsp

    black pepper (optional)
    1/4 tsp

    chicken or vegetable broth
    1 cup

    pancetta (finely chopped)
    1 1/4 oz

    shallots (thinly sliced)
    2

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    fresh Brussels sprouts
    2 cup

  • Better Mashed Potatoes

    Better Mashed Potatoes

    How to Make Better Mashed Potatoes

    The potato is the star of this comfort-food side dish, but a nonstarchy vegetable plays a surprising supporting role. The result is light and luscious. 

    Smart Swaps: The original mashed potato recipe (serving size: 1/2 cup) had 130 calories, 8 g fat (4.7 g sat. fat, 0.3 g trans fat), 15 g carbohydrate, and 770 mg sodium. *

    Mashing options: Put the mixture through a ricer or a food processor for a smooth mash. Mash with a potato masher for a coarse mash. 

    Veggie Helper: Cauliflower, which has less starch than potato, helps cut in half the carbohydrate grams in this dish. 

    Less Fat: Fat-free buttermilk adds richness without the fat calories of the butter and whole milk in the original recipe. 

    More Flavor: I used less salt overall but swapped in a small amount of Parmesan for a flavor boost.


    20 min prep time


    15 min cook time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large saucepan, place the potato, garlic, and cauliflower and enough water to cover. Bring to boiling, reduce the heat to medium, and cook until the potato and cauliflower are tender, about 15 minutes.

    2. Drain and add the vegetables and garlic back to the pot. Cover the pot with a kitchen towel and put the lid over the towel. Let stand for 5 minutes. Remove the lid and towel. This process helps to dry the vegetables so they mash better.

    3. Add the buttermilk, cheese, olive oil, butter, salt, and pepper. Mash* just until the ingredients are lightly combined. If desired, garnish with fresh snipped chives.

    Veggie Rich
    Low Carb
    Kid Friendly
    Comfort Food
    Vegetarian
    Sides
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      2g

    • Potassium
      264mg
      6%

    Ingredients

    black pepper
    1/2 tsp

    salt
    1 tsp

    butter (unsalted butter)
    2 tsp

    olive oil
    1 tbsp

    Parmesan cheese (grated)
    2 tbsp

    low-fat buttermilk
    1/3 cup

    head cauliflower (separated into small florets, discard core and stem)
    1

    garlic (peeled and left whole)
    5 clove

    russet or baking potatoes (peeled and cut into 2-inch cubes)
    7 oz

  • Apple Cider Honey Red Cabbage

    Apple Cider Honey Red Cabbage

    How to Make Apple Cider Honey Red Cabbage


    15 min prep time


    20 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large skillet, cook the bacon over medium-high heat until crisp. Remove the bacon from the skillet; set aside.
    2. Reduce the heat to medium, add the cabbage to the pan drippings, and sauté for 7 to 8 minutes. Add the salt, apple cider, vinegar, and honey. Lower the heat to medium-low and cook for 9 to 10 minutes, stirring occasionally. Crumble the bacon into bits. Top the cabbage with the bacon and serve warm.
    Low Carb
    Veggie Rich
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      60

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      145mg

      6%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g

    • Protein
      2g

    • Potassium
      180mg
      4%

    Ingredients

    bacon (lean)
    2 slice

    red cabbage (outer leaves removed, cored, and thinly sliced )
    1/2 head

    salt
    1/4 tsp

    apple cider
    3 tbsp

    Apple Cider Vinegar
    2 tbsp

    honey
    1 1/2 tsp

  • Veggie Dip Cups

    Veggie Dip Cups

    How to Make Veggie Dip Cups

    This is a perfect snack for kids AND adults! Pre-portioning veggies and dip together helps control portion size, and you can double dip in your own cup! Package these in sealable cups to go, or make a larger batch to serve as a healthy appetizer when entertaining. If you don’t have all of the dried herbs and spices on hand, you could use 1 tablespoon of ranch dressing powder mix instead.

     


    20 min prep time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine buttermilk, yogurt, mayonnaise, parsley, dill, garlic powder, onion powder, salt, and pepper.
    2. Pour 1/4 of the dip into a plastic or glass cocktail cup.
    3. Arrange 1 cup of assorted vegetable sticks in the cup so all of them are touching the dip.
    4. Repeat process for 3 more cups. If not serving immediately, store vegetable sticks separately, and add to cups with dip before serving.
    Low Carb
    Veggie Rich
    Kid Friendly
    Appetizers
    Budget Friendly
    Gluten-Free
    Holidays & Entertaining
    No Cook
    Quick & Easy
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      4mg

      1%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      5g

    • Potassium
      350mg
      7%

    Ingredients

    low-fat buttermilk
    1/4 cup

    low fat plain greek yogurt
    1/2 cup

    light mayonnaise
    1/4 cup

    fresh parsley (minced)
    1 tbsp

    dried dill
    1/2 tsp

    garlic powder
    1/2 tsp

    onion powder
    1/2 tsp

    salt
    1/8 tsp

    black pepper
    1/4 tsp

    assorted vegetable sticks for dipping (carrots, cucumbers, celery, bell pepper, etc)`
    4 cup

  • Sun-Kissed Health Salad

    Sun-Kissed Health Salad

    How to Make Sun-Kissed Health Salad

    Creamy, crunchy, tangy, and loaded with protein – this salad has it all! Blending avocado into the dressing makes it rich and creamy, and the addition of citrus can make it feel like summer any time of year. Quinoa, edamame, and pepitas add protein, making this a hearty salad that would be great along side a sandwich or soup for lunch!

    Find this recipe and more in our cookbook Guilt-Free Comfort Favorites from the Mr. Food Test Kitchen. 


    30 min prep time


    20 min cook time


    6servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Make the citrus dressing: In a blender or food processor, blend olive oil, lemon juice, orange juice, 1/4 of the avocado, parsley, salt, and garlic until smooth. Set aside.
    2. In a large bowl, combine lettuce, tomato, quinoa, edamame, the rest of the avocado, and pepitas. Pour dressing over salad and toss gently. Serve immediately or chill until ready to serve.
    Veggie Rich
    Low Sodium
    Fiber Focused
    Comfort Food
    Vegetarian
    Vegan
    Sides
    Salads
    Salad Dressings & Condiments
    Lunch
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      12g

      15%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      105mg

      5%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      7g

    • Potassium
      490mg
      10%

    Ingredients

    olive oil
    2 tbsp

    lemon juice
    2 tbsp

    orange juice
    2 tbsp

    avocado (divided use, pitted, peeled, and diced)
    1 whole

    fresh parsley (stems removed)
    1/4 cup

    salt
    1/4 tsp

    garlic
    1 clove

    bibb or boston lettuce (cut into 1-inch pieces)
    1 head

    grape or cherry tomatoes (cut in half)
    1 cup

    quinoa (cooked according to package directions and cooled)
    1/2 cup

    frozen shelled edamame (cooked according to package directions)
    1 cup

    unsalted pepitas
    2 tbsp