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Tag: sides

  • Grilled Salmon and Avocado Salad

    Grilled Salmon and Avocado Salad

    How to Make Grilled Salmon and Avocado Salad

    This is a great seafood dish that will pair well with a small side of quinoa, or simply add on other nonstarchy vegetable like steamed green beans or cauliflower!


    15 min prep time


    1 hr 10 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. Pat the thawed salmon filets dry with a paper towel. Brush each side with the olive oil and season with the no-salt grill seasoning.
    3. Grill the salmon filets on each side for 4-5 minutes, or until just cooked through. Set aside.
    4. Build each salad starting with 1 cup of Romaine lettuce, top with 1/4 of the sliced onion, 1/4 cup of the sliced cucumber, the grilled salmon filet and 1/4 of the sliced avocado, Repeat for remaining three salads.
    5. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, Stevia, salt and pepper. Drizzle the dressing over each salad.
    Veggie Rich
    Low Carb
    Grilling
    Seafood
    Dinner
    Lunch
    Main Dish
    Salads
    Sides
    Vegetarian
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        3.6g

        18%

    • Cholesterol
      60mg

      20%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      24g

    • Potassium
      790mg
      17%

    Ingredients

    frozen salmon filets (4-ounce each, thawed)
    4

    olive oil
    1 tbsp

    grill seasoning (no-salt (Mrs. Dash Steak Grilling Blend))
    1 tbsp

    romaine lettuce (chopped)
    4 cup

    red onion (thinly sliced)
    1/2 cup

    cucumber(s) (thinly sliced)
    1 cup

    ripe avocado (peeled, seeded and sliced)
    1

    lime juice
    1/4 cup

    olive oil
    1 tbsp

    Dijon Mustard
    1 tsp

    stevia
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Grilled Cheesy Eggplant

    Grilled Cheesy Eggplant

    How to Make Grilled Cheesy Eggplant

    Eggplant is a low-carb vegetable and does not raise blood sugar levels significantly. If you cant find baby eggplant, you can use regular eggplant for this recipe.


    5 min prep time


    4servings


    1/2 baby eggplant

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat grill to medium-high.
    2. Drizzle the olive oil evenly over the eggplant halves. Sprinkle eggplant evenly with garlic powder and black pepper.
    3. Place eggplant halves on grill cut side down and cook for 3-4 minutes, until tender.
    4. Flip over and spread mozzarella cheese evenly over eggplant halves. Grill an additional 3-4 minutes until cheese is melted.
    5. Remove eggplant from grill and place side-by-side on a serving dish. Drizzle evenly with balsamic vinegar and Parmesan cheese.
    Low Sodium
    Low Carb
    Veggie Rich
    Grilling
    Dinner
    Gluten-Free
    Quick & Easy
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/2 baby eggplant


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.3g

        7%

    • Cholesterol
      5mg

      2%

    • Sodium
      55mg

      2%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%

    • Protein
      2g

    Ingredients

    olive oil
    1 tbsp

    baby eggplants (cut in half lengthwise)
    2

    garlic powder
    1/8 tsp

    black pepper (ground)
    1/8 tsp

    mozzarella cheese (part-skim, shredded)
    1/4 cup

    balsamic vinegar
    1 tbsp

    Parmesan cheese (freshly grated)
    2 tsp

  • Green Salad with Raspberry Vinaigrette

    Green Salad with Raspberry Vinaigrette

    How to Make Green Salad with Raspberry Vinaigrette

    Looking for a lower-carb side dish? This festive salad is easy to put together and makes for a light, yet tasty side on Thanksgiving – or any other day of the month!


    25 min prep time


    5servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk dressing ingredients.
    2. In a medium salad bowl, toss together salad ingredients. Drizzle dressing over salad and toss gently to coat.
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Holidays & Entertaining
    Quick & Easy
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    5 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      72

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      122mg

      5%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        3g

        11%

    • Protein
      1g

    Ingredients

    fresh raspberries (pureed)
    1/2 cup

    white wine vinegar
    1/4 cup

    pine nuts
    1 tbsp

    fresh raspberries
    1 cup

    mixed baby field greens
    4 cup

    black pepper
    1 pinch

    salt
    1/4 tsp

    olive oil
    1 1/2 tbsp

  • Green Bean “Fries”

    Green Bean “Fries”

    How to Make Green Bean “Fries”

    French fries are an American favorite food, but they’re also loaded with unhealthy fat, calories, and carbohydrate. Try these “fries” for a healthier alternative and a way to help your kids eat more veggies.


    15 min prep time


    5servings


    about 8 fries

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 425 degrees F.
    2. In a shallow dish, whisk together the egg, egg white, and hot sauce.
    3. In another shallow dish, mix together the remaining ingredients.
    4. Dip each green bean in the egg mixture and then lightly coat in the cornmeal mixture.
    5. Place the green beans on a baking sheet and bake for 25 minutes, until they are lightly golden. Serve with your favorite dipping sauce.
    Veggie Rich
    Kid Friendly
    Quick & Easy
    Sides
    Gluten-Free
    Vegetarian
    Snacks
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    Nutrition facts

    5 Servings



    • Serving Size

      about 8 fries


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0.7g

        4%

    • Cholesterol
      40mg

      13%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      4g

    • Potassium
      130mg
      3%

    Ingredients

    fresh green beans (trimmed)
    8 oz

    eggs
    1

    egg white
    1

    hot sauce
    1 dash

    cornmeal
    1/2 cup

    garlic salt
    1/2 tsp

    black pepper
    1/8 tsp

    Parmesan cheese (freshly grated)
    2 tbsp

  • Greek Quinoa Salad

    Greek Quinoa Salad

    How to Make Greek Quinoa Salad

    This salad is a nutrition power-house. Quinoa is a gluten-free grain that provides carbohydrates and protein and the low-carb veggies add fiber and potassium.


    15 min prep time


    10servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook quinoa according to package directions with chicken broth. Let cool completely.
    2. In a large salad bowl, combine cooled quinoa and remaining salad ingredients.
    3. In a small bowl, whisk together dressing ingredients. Pour over salad and mix to coat. Serve cold.
    Low Sodium
    Veggie Rich
    Mediterranean
    Sides
    Quick & Easy
    Lunch
    Holidays & Entertaining
    Salads
    Gluten-Free
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    Nutrition facts

    10 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.1g

        6%

    • Cholesterol
      5mg

      2%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        2g

        7%

    • Protein
      5g

    Ingredients

    quinoa
    1 cup

    low sodium chicken broth (low-sodium, reduced-fat, (or gluten-free broth if cooking gluten-free))
    2 cup

    large cucumber (peeled, seeded and diced)
    1

    grape tomatoes (10.5-ounce, cut in half)
    1 package

    red onion (finely diced)
    1/4 cup

    fresh parsley (chopped)
    1/4 cup

    feta cheese (reduced-fat, crumbled)
    1/2 cup

    red wine vinegar
    1/4 cup

    olive oil
    2 tbsp

    Dijon Mustard
    1/2 tbsp

    low-calorie sugar substitute
    1 tsp

  • Greek Orzo Salad with Peas, Lemon and Kalamata Olives

    Greek Orzo Salad with Peas, Lemon and Kalamata Olives

    How to Make Greek Orzo Salad with Peas, Lemon and Kalamata Olives

    Add rotisserie chicken or grilled shrimp to turn this salad into an entrée. Otherwise, it can be served as a tasty side dish to complement grilled chicken or fish.


    6servings


    1/6 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all ingredients except spinach leaves in a large bowl. Marinate at least one hour in refrigerator, covered, before serving. Add spinach leaves just before serving.
    Veggie Rich
    Fiber Focused
    Mediterranean
    Salads
    Sides
    Vegetarian
    Dinner
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      1/6 of recipe


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2.5g

        13%

    • Cholesterol
      10mg

      3%

    • Sodium
      350mg

      15%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g

    • Protein
      11g

    • Potassium
      260mg
      6%

    Ingredients

    whole-wheat orzo (cooked al dente, drained and rinsed under cold water)
    8 oz

    English cucumber (diced 1/2 inch)
    1 cup

    tomato(es) (chopped)
    1 cup

    red onion (chopped (half a medium onion))
    1/2 cup

    Kalamata olives (pitted and chopped)
    1/4 cup

    fresh dill (freshly minced)
    2 tbsp

    feta cheese (reduced-fat, crumbled)
    6 oz

    frozen peas (defrosted)
    1/2 cup

    lemon juice (fresh)
    1 tbsp

    Extra Virgin Olive Oil
    2 1/2 tbsp

    dried oregano (dried)
    1 tsp

    baby spinach leaves (heaping)
    1 cup

  • Greek Bean Salad

    Greek Bean Salad

    How to Make Greek Bean Salad

    Beans are one of the healthiest carbohydrate sources. They are full of fiber and other nutrients. If you need to eat a gluten-free diet, beans can be a staple in your meal plan.


    15 min prep time


    7servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium salad bowl, combine the beans, tomatoes, onion, bell pepper, feta cheese, and olives.
    2. In a small bowl, whisk together the vinegar, olive oil, oregano, and black pepper. Pour the dressing over the salad ingredients and mix to coat. Serve cold.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Mediterranean
    Lunch
    No Cook
    Salads
    Gluten-Free
    Vegetarian
    Sides
    Quick & Easy
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    Nutrition facts

    7 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      220mg
      5%

    Ingredients

    cannellini beans (rinsed and drained)
    1 (15.5-oz) can

    grape tomatoes (cut in half)
    1 cup

    diced red onion
    1/4 cup

    diced green bell pepper
    1/4 cup

    crumbled reduced-fat feta cheese
    1/4 cup

    Kalamata olives (pitted and chopped)
    6

    red wine vinegar
    1/4 cup

    olive oil
    1/4 cup

    dried oregano
    1/2 tsp

    black pepper
    1/4 tsp

  • Gluten-Free Parmesan Biscuits

    Gluten-Free Parmesan Biscuits

    How to Make Gluten-Free Parmesan Biscuits

    These biscuits taste like they were made at a restaurant. Count your carbs and you can work these into your meal plan. They go great with a nice bowl of healthy soup.


    10 min prep time


    12 min cook time


    12servings


    1 biscuit

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 375 degrees F. Spray a baking sheet with cooking spray.

    2. In a medium bowl, mix together baking mix and margarine. Use a fork and hands to mix into course crumbs.

    3. Add milk to mixture and stir with a fork. Add Parmesan cheese and incorporate into mixture.

    4. Drop about 1 Tbsp. at a time of dough mixture on baking sheet for each biscuit. Bake for 12 minutes or until golden brown on top.

    Low Sodium
    Low Carb
    Kid Friendly
    Comfort Food
    American
    Sides
    Gluten-Free
    Breakfast and Brunch
    Quick & Easy
    Snacks
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    Nutrition facts

    12 Servings



    • Serving Size

      1 biscuit


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        0g

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

        0%

    • Protein
      2g

    • Potassium
      12mg
      <1%

    Ingredients

    baking mix (gluten-free, such as Pamela’s)
    1 cup

    margarine (trans-fat-free)
    3 tbsp

    Parmesan (freshly grated)
    2 tbsp

    skim milk
    1/3 cup

  • Ginger Honeydew Soup

    Ginger Honeydew Soup

    How to Make Ginger Honeydew Soup

    Cold soups are a wonderful way to begin a light meal. This emerald colored soup pairs nicely with a grain or pasta salad. The enticing ginger flavor will set your taste buds on fire for the next course.


    5 min prep time


    1 hr cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Puree the honeydew melon, maple syrup, lemon juice, and fresh ginger in a blender or food processor until smooth. Pour into a bowl, cover, and refrigerate 1 hour.

    2. For each serving, swirl in some yogurt and sprinkle with crystallized ginger.

    Comfort Food
    Soup
    Vegetarian
    Sides
    Foodie
    Appetizers
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      35mg

      2%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        18g

    • Protein
      2g

    • Potassium
      320mg
      7%

    Ingredients

    honeydew melon ((from the salad bar or fresh-cut melon))
    2 1/2 cup

    pure maple syrup
    2 tbsp

    fresh lemon juice
    2 tbsp

    grated fresh ginger
    1 1/2 tsp

    plain yogurt (non-fat)
    1/3 cup

    crystallized ginger (finely minced)
    2 tsp

  • Garlicky Sautéed Spinach

    Garlicky Sautéed Spinach

    How to Make Garlicky Sautéed Spinach

    Serve this Garlicky Sautéed Spinach with the Dijon Salmon recipe for a gourmet meal. Roasted Garlic makes a great appetizer, too. Just serve roasted garlic cloves with whole wheat crostini and let your guests spread the garlic on the toasts.


    5 min prep time


    35 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400°F.

    2. Leaving the head of garlic whole, cut off 1/4 to 1/2 inch of the top of head, exposing the individual cloves of garlic. Leave the peel on.

    3. Place the garlic head cut side up onto a sheet of foil. Drizzle one Tsp. of olive oil over the cut side of the garlic head. Fold foil up around the garlic and pinch to seal to make a packet.

    4. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

    5. Allow the garlic to cool slightly to the touch. Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork to make a paste.

    6. In a large sauté pan, add remaining olive oil and a generous amount of cooking spray over medium high heat. Add the onions and sauté until just starting to caramelize.

    7. Add the roasted garlic paste and stir until the onions are coated. Add the spinach and sauté until the spinach is wilted and coated with the garlic and onions.

    8. Season with salt and pepper.

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

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      1449mg
      31%

    Ingredients

    head garlic
    1

    olive oil (divided)
    1 tbsp

    nonstick cooking spray
    1

    minced onion
    1/2 cup

    spinach
    6 cup

    salt
    1/2 tsp

    black pepper
    1/4 tsp