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Tag: sides

  • Broccoli, Frozen & Cooked

    Broccoli, Frozen & Cooked

    How to Make Broccoli, Frozen & Cooked

    Frozen broccoli prepared without additional ingredients.


    0 min prep time


    5 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Steam, microwave, or roast broccoli according to package directions.
    Low Carb
    Veggie Rich
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      26

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      22mg

      <1%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        3g

        11%

    • Protein
      3g

    Ingredients

    frozen broccoli florets
    2 cup

  • Chopped Mexican Salad with Lime

    Chopped Mexican Salad with Lime

    How to Make Chopped Mexican Salad with Lime

    This fresh chopped salad is full of color! A citrus marinade drizzled over the vegetables brings them to life. Serve this salad as a lovely side dish or as an entree.


    15 min prep time


    8servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the dressing, in a small bowl whisk together lime juice, olive oil, crushed red pepper flakes, garlic, and honey. Dressing is best served at room temperature.
    2. Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper, and avocados side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour. Drizzle with dressing before serving.
    CKD Dialysis
    CKD Non-Dialysis
    Fiber Focused
    Kidney-Friendly
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    No Cook
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.8g

        14%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      24g

      9%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        7g

    • Protein
      7g

    • Potassium
      510mg
      11%

    Ingredients

    lime juice
    1/2 cup

    olive oil
    1/4 cup

    crushed red pepper flakes
    1 tsp

    garlic (minced)
    3 clove

    honey
    1 1/2 tbsp

    romaine lettuce (chopped)
    6 cup

    black beans (rinsed and drained)
    15 oz

    jicama (peeled and chopped)
    1 cup

    corn (drained and rinsed)
    1 (15-oz) can

    red bell pepper (cored, seeded, and diced)
    1

    ripe avocados (peeled and diced)
    2

    reduced fat monterey jack cheese
    1/2 cup

  • Cold Pasta Salad

    Cold Pasta Salad

    How to Make Cold Pasta Salad

    A cookout just isn’t the same without mom’s pasta salad, and NFL linebacker Dont’a Hightower would agree! The cold pasta salad recipe from Dont’a Hightower’s mother stands out because she uses whole wheat spaghetti noodles. ADA nutrition team member Shamera Robinson, RD, applauds this approach. “Adding whole grains into your recipes is a simple way to bump up your fiber intake. To give it a boost, we increased the fiber even more by doubling the chopped veggies.”

    “[I] definitely need whole grains to keep myself fueled, especially during workouts and the season. I enjoy mixing quinoa and brown rice into meals whenever I can to complement the protein,” says Hightower.


    20 min prep time


    0 min cook time


    12servings


    1 cup pasta salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook pasta according to directions on the box.
    2. While pasta is cooking, chop up all of the vegetables.
    3. Drain pasta and mix with the chopped vegetables.
    4. Add both dressings and salad supreme seasoning, and mix until combined.
    5. Chill and serve.
    Fiber Focused
    Comfort Food
    Vegetarian
    Quick & Easy
    Lunch
    Salads
    Sides
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    Nutrition facts

    12 Servings



    • Serving Size

      1 cup pasta salad


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      510mg

      22%

    • Total Carbohydrate
      40g

      15%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    cucumber(s) (chopped)
    1

    green bell pepper (chopped)
    1

    grape or cherry tomatoes (halved)
    2 cup

    black olives (sliced, 4.25 oz, drained)
    1 can

    McCormick Perfect Pinch Salad Supreme Seasoning
    1/4 cup

    light Italian salad dressing
    1/2 cup

    light French salad dressing
    1/2 cup

    dry whole wheat spaghetti
    1 lbs

  • Zucchini and Fresh Corn Succotash

    Zucchini and Fresh Corn Succotash

    How to Make Zucchini and Fresh Corn Succotash

    Cook fresh corn on the cob for this recipe by simmering it in boiling water for 8 minutes. Let the ears of corn cool, and then use a sharp knife to cut the kernels off the cob.


    20 min prep time


    13 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the olive oil to a large skillet over medium-high heat. Add the onion and sauté for 5-6 minutes or until the onions start to turn clear.
    2. Add the garlic and zucchini and sauté for 4-5 more minutes until the zucchini is just starting to soften.
    3. Add the corn and sauté for 2-3 minutes. Then add remaining ingredients until heated through.
    Veggie Rich
    Low Sodium
    Fiber Focused
    Sides
    Vegetarian
    Foodie
    Gluten-Free
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      420mg
      9%

    Ingredients

    olive oil
    1 tbsp

    medium onion (diced)
    1

    garlic (minced)
    2 clove

    medium zucchini (diced)
    1

    medium ears of fresh corn on the cob (cooked and kernels cut off the cob)
    4

    black beans (drained and rinsed)
    1 (14.5-ounce) can

    fresh parsley (chopped)
    2 tbsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

  • Zippy Cucumber Crunch

    Zippy Cucumber Crunch

    How to Make Zippy Cucumber Crunch

    A light summer salad that makes a great side or snack. The crunchy cucumber is extra refreshing this time of year! Pack this salad along with some sandwiches for your next day trip to the pool or beach.


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine the cucumbers, salt, and ice water. Cover and chill for 1 hour, then drain and return the cucumbers to the bowl.
    2. Add the remaining ingredients and mix until well combined. Cover and chill for at least 2 hours before serving.
    Low Sodium
    Low Carb
    Vegetarian
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      30

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      2mg

      <1%

    • Sodium
      104mg

      5%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g

    • Protein
      1g

    Ingredients

    large cucumbers (peeled and sliced)
    2

    salt
    1 tsp

    ice water
    3 cup

    green onion (scallion) (thinly sliced)
    4

    small green bell pepper ( chopped)
    1/2

    sour cream (reduced-fat)
    1/4 cup

    white vinegar
    1 tbsp

    sugar
    1 tbsp

    black pepper
    1/8 tsp

  • Winter Squash with Oat and Walnut Crumble Topping

    Winter Squash with Oat and Walnut Crumble Topping

    How to Make Winter Squash with Oat and Walnut Crumble Topping

    The huge timesaver in this recipe is using frozen winter squash, which is surprisingly delicious. This makes a great fall side dish. If you don’t like squash, you could substitute sweet potatoes for it in this recipe.


    10 min prep time


    8servings


    1/3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.
    2. In a small bowl mix together the squash and cinnamon.
    3. In another small bowl, mix together the crumble topping, using your hands.
    4. Pour the squash into a round baking dish. Spread the crumble topping evenly over the squash.
    5. Bake for 20 minutes.
    Low Sodium
    Veggie Rich
    Comfort Food
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/3 cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      18g

      7%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g

    • Protein
      2g

    • Potassium
      215mg
      5%

    Ingredients

    packages frozen mashed winter squash (2 (12-ounce) packages, thawed)
    2

    ground cinnamon
    1/2 tsp

    walnuts, chopped (chopped)
    1/4 cup

    old-fashioned rolled oats
    1/4 cup

    margarine (trans-fat-free, diced)
    1 tbsp

    low-calorie brown sugar substitute
    2 tbsp

  • Winter Salad with Citrus

    Winter Salad with Citrus

    How to Make Winter Salad with Citrus

    Salads aren’t just for summer, they’re for winter too especially when you can throw in some citrus fruits, which are in season for the winter!


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine the dressing ingredients in a bowl.
    2. Combine the greens, grapefruit, oranges, onion and walnuts. Add dressing and toss to coat.
    Veggie Rich
    Low Sodium
    Snacks
    Vegetarian
    Holidays & Entertaining
    Sides
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      65mg

      3%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      2g

    Ingredients

    mixed greens
    6 cup

    grapefruit sections
    1 cup

    orange sections
    1 cup

    red onion (thinly sliced)
    1 cup

    toasted walnuts (coarsely chopped)
    1/4 cup

    raspberry vinegar
    2 tbsp

    orange juice
    1 tbsp

    balsamic vinegar
    1 tbsp

    olive oil
    1 tbsp

    sugar
    1/2 tsp

    pepper
    1/4 tsp

    soy sauce
    1/2 tsp

    mustard powder
    1/4 tsp

    salt
    1/8 tsp

  • Wild Mushroom Soup

    Wild Mushroom Soup

    How to Make Wild Mushroom Soup

    If you can’t find the assorted mushrooms that this recipe calls for, regular white button mushrooms work just as well.

    Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.


    15 min prep time


    30 min cook time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Add the oil to a soup pot over medium-high heat. Add the onion and celery and sauté until the onions turn clear, about 5 minutes.
    2. Add the mushrooms and sauté until soft and all the liquid is evaporated, about 10 to 12 minutes. Add the garlic and sauté 1 more minute.
    3. Add the flour to the mushrooms and sauté for 2 minutes, then add the broth and stir well, scraping up the bits at the bottom of the pan.
    4. Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil, then reduce it to a simmer for 10 minutes.
    5. Add the evaporated milk and simmer for 1 minute. Remove the bay leaf and then puree the soup with an immersion blender or in batches in a stand blender. Ladle into bowls and garnish with additional sauteed sliced mushrooms, if desired.
    Low Sodium
    Veggie Rich
    Sides
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      560mg
      12%

    Ingredients

    olive oil
    1 tsp

    onion(s) (diced)
    1

    celery (diced)
    1 stalks

    assorted mushrooms ((cremini, shitake, oyster, white), sliced)
    16 oz

    garlic (minced)
    2 clove

    flour
    2 tbsp

    low sodium, fat-free chicken broth
    4 cup

    bay leaves
    1

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    evaporated skim milk
    1/2 cup

    additional sauteed and sliced mushrooms (optional, for garnish)
    1/4 cup

  • Whole Wheat Irish Soda Bread

    Whole Wheat Irish Soda Bread

    How to Make Whole Wheat Irish Soda Bread

    Irish Soda Bread is a great quick bread to make and this whole wheat version makes it healthier and heartier. It goes great with your favorite sugar free jam or with your St. Patrick’s Day meal!


    10 min prep time


    24servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
    2. In a large mixing bowl, combine whole wheat flour, all purpose flour, baking soda, salt, and raisins.
    3. Make a well in the center of the dry ingredients and buttermilk all at once. Fold the ingredients with a rubber spatula until just combined; do not overmix.
    4. Turn dough out onto the parchment paper and form into a round loaf. Cut an X into the top of the dough with a sharp knife about 1/2 inch deep.
    5. Place on the middle rack to bake for 30 min or until firm and golden brown.
    Sides
    Snacks
    Vegetarian
    Foodie
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    Nutrition facts

    24 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      100mg
      2%

    Ingredients

    whole wheat flour
    2 cup

    all-purpose flour
    1 cup

    golden raisins
    1/2 cup

    baking soda
    1 1/2 tsp

    salt
    1/2 tsp

    low-fat buttermilk (low-fat)
    2 cup

  • Watermelon, Arugula and Feta Salad

    Watermelon, Arugula and Feta Salad

    How to Make Watermelon, Arugula and Feta Salad

    This sweet-and-savory salad is a great way to showcase fresh watermelon. Pair with Jalapeño Chicken and Corn Chowder for a light meal that features seasonal summer porduce. Save yourself time prepping this recipe by buying watermelon that is already cut and cubed!


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, toss together the watermelon, feta, arugula, and onion.

    2. In a medium bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.

    3. Drizzle the dressing over the salad and toss gently to coat.

    Low Sodium
    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Gluten-Free
    Foodie
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.9g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      230mg
      5%

    Ingredients

    seedless watermelon (cubed and chilled)
    3 cup

    reduced-fat crumbled feta cheese
    1/3 cup

    arugula
    7 oz

    small red onion (thinly sliced)
    1/4

    balsamic vinegar
    2 tbsp

    olive oil
    1 tbsp

    salt (optional)
    1/4 tsp

    black pepper
    1/4 tsp