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Tag: sides

  • Broccoli-Stuffed Sweet Potatoes

    Broccoli-Stuffed Sweet Potatoes

    How to Make Broccoli-Stuffed Sweet Potatoes

    Sweet potatoes are a healthy carbohydrate full of fiber and vitamin A. They can make a great, quick side dish! You could also stuff this sweet potato with spinach and pine nuts.


    5 min prep time


    15 min cook time


    4servings


    1 sweet potato

    Print Recipe >

    Step-By-Step Instructions:

    1. Pierce each sweet potato with a fork in a few spots. Arrange the potatoes on a microwave-safe plate and microwave until soft, about 12 minutes.
    2. Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (If you don’t have a steamer, you can simply put the broccoli directly into 1 inch of boiling water.) Add the broccoli to the steamer and cover; reduce the heat to medium and let it cook for 6 minutes.
    3. Using a knife, slit each sweet potato in half and pinch the sides to open it up. Fill each sweet potato with 1 Tsp. margarine, 2/3 cup broccoli and 1 Tbsp. toasted almonds.
    Fiber Focused
    Low Sodium
    Veggie Rich
    Quick & Easy
    Gluten-Free
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 sweet potato


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      85mg

      4%

    • Total Carbohydrate
      28g

      10%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      6g

    • Potassium
      770mg
      16%

    Ingredients

    medium sweet potatoes
    4

    broccoli florets
    3 cup

    margarine (trans-fat-free)
    4 tsp

    slivered almonds (toasted)
    4 tbsp

  • Broccoli Amandine

    Broccoli Amandine

    How to Make Broccoli Amandine

    Have you had green beans amandine? Now try Broccoli Amandine! Almonds and nuts contain the heart-healthier monounsaturated and polyunsaturated fats. The American Heart Association recommends eating at least 4 servings per week of nuts, legumes or seeds.


    5 min prep time


    12 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
    2. In a small bowl mix together broccoli, olive oil, garlic, almonds and black pepper. Pour mixture onto baking sheet.
    3. Bake for 10-12 minutes until broccoli tips are slightly brown.
    4. Pour broccoli into a bowl and sprinkle with lemon juice.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Sides
    Quick & Easy
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      220mg
      5%

    Ingredients

    nonstick cooking spray
    1

    broccoli florets
    12 oz

    olive oil
    1 1/2 tbsp

    garlic (minced)
    2 clove

    slivered almonds
    3 tbsp

    black pepper
    1/8 tsp

    lemon juice
    1 tbsp

  • Bountiful Harvest Vegetable Salad

    Bountiful Harvest Vegetable Salad

    How to Make Bountiful Harvest Vegetable Salad

    This is a wonderful way to use fresh produce from first harvest to last. The contrast of the warm dressing, tender cooked veggies, and crunchy radish and walnuts over the salad greens is a treat for your taste buds. And this salad is full of nutrients for your body!


    10 min prep time


    15 min cook time


    6servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a large pot of salted water to a boil. Add parsnips and turnips and simmer until vegetables are just tender, 8–10 minutes. Drain well.
    2. While the parsnips and turnips are cooking, make the dressing. Heat oil in a large skillet over medium heat. Add onions and cook until golden brown, 5–7 minutes. Add garlic and cook for 30 seconds more. Stir in vinegar and sugar and bring just to a simmer. Remove from heat and keep dressing warm.
    3. Arrange parsley, cilantro, and salad greens and top with hot vegetables, then garnish with walnuts and radish. Drizzle with warm dressing, and serve immediately.
    Veggie Rich
    Low Sodium
    Vegetarian
    Sides
    Salads
    Vegan
    Budget Friendly
    Lunch
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    Nutrition facts

    6 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      145

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        0.8g

        4%

    • Cholesterol
      0mg

      0%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      14g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g

    • Protein
      3g

    • Potassium
      415mg
      9%

    Ingredients

    parsnips (chopped)
    1 cup

    turnips (chopped)
    1 cup

    olive oil
    1 tbsp

    small onion (finely chopped)
    1

    garlic (finely chopped)
    1 clove

    brown sugar
    1 tbsp

    malt vinegar
    3/4 cup

    fresh cilantro or parsley
    1/2 cup

    baby salad greens
    8 cup

    walnut pieces (toasted)
    1/2 cup

    radish (sliced)
    1 cup

    salt and pepper to taste
    1 pinch

  • Blood Orange Salad (Insalata D’ Arrance Sangouse)

    Blood Orange Salad (Insalata D’ Arrance Sangouse)

    How to Make Blood Orange Salad (Insalata D’ Arrance Sangouse)

    Sicily is known for its beautiful, lush orange groves, which produce some of the world’s most fragrant oranges. First introduced by the Arabs during their rule of the island, orange trees flourished in the ashes along the base of Mt. Etna. Look for the sweetest oranges possible for this recipe. If you can, use Sicilian blood oranges; their red color imparts festive flair to this sumptuous salad.


    5 min prep time


    0 min cook time


    6servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place orange slices on a large platter and scatter green onions over the top.
    2. In a small bowl, whisk orange juice and olive oil together, and season with salt, pepper, and crushed red chile flakes. Drizzle over the salad, and serve immediately.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Italian
    Lunch
    Salads
    Sides
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    Nutrition facts

    6 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      80

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g

    • Protein
      1g

    • Potassium
      175mg
      4%

    Ingredients

    blood oranges (about 1 pound total), peeled and sliced into rounds
    4

    green onions, finely chopped
    2

    Juice of 1 orange
    1

    extra virgin olive oil (preferably first cold-pressed and unfiltered)
    2 tbsp

    unrefined sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    crushed red chile flakes
    1 pinch

  • Black Beans And Tomatoes With Lime

    Black Beans And Tomatoes With Lime

    How to Make Black Beans And Tomatoes With Lime

    The Black Beans And Tomatoes With Lime recipe features a savory and tangy flavor profile. The black beans and tomatoes provide a hearty and slightly sweet base, while the cumin adds a warm, earthy spice. The lime juice contributes a fresh, zesty tang, and the onions and peppers offer a mild sweetness and a bit of crunch.


    5 min prep time


    7 min cook time


    4servings


    2∕3 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat 1 Tsp. of the oil in a medium skillet over medium-high heat. Add the onions and peppers and cook 3 minutes or until onions are just beginning to brown, stirring occasionally. 

    2. Add the beans, tomatoes, and cumin. Cook 3 minutes or until tomatoes are just tender, stirring occasionally. Remove from heat.

    3. Sprinkle with the salt and spoon the lime juice and remaining oil evenly over all. Do NOT stir.

    Veggie Rich
    Mexican/Southwestern
    Easy Pantry Recipes
    Salads
    Sides
    Appetizers
    Lunch
    Snacks
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    Nutrition facts

    4 Servings



    • Serving Size

      2∕3 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      5g

    • Potassium
      380mg
      8%

    Ingredients

    Extra Virgin Olive Oil (divided use)
    2 tbsp

    onion(s) (diced)
    1/2 cup

    green bell pepper or poblano chili peppers (diced)
    1/2 cup

    black beans (no-salt-added, rinsed and drained)
    1

    grape tomatoes (quartered)
    1 cup

    ground cumin
    1/2 tsp

    salt
    1/4 tsp

    lime juice
    1 tbsp

  • Black Bean and Corn Salad

    Black Bean and Corn Salad

    How to Make Black Bean and Corn Salad

    This salad is perfect for a spring picnic or quick lunch dish and is jam-packed with fiber.


    12 min prep time


    12servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine beans, corn, red pepper, red onion and cilantro.

    2. In a small bowl, whisk together remaining ingredients and pour over bean salad. Toss to coat.

    CKD Non-Dialysis
    CKD Dialysis
    Kidney-Friendly
    Low Sodium
    Veggie Rich
    Mexican/Southwestern
    Easy Pantry Recipes
    Vegetarian
    Sides
    No Cook
    Holidays & Entertaining
    Gluten-Free
    Lunch
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      4g

      5%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      130mg

      6%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      369mg
      8%

    Ingredients

    black beans (rinsed and drained)
    2 (14.5-oz) cans

    frozen corn (thawed)
    2 cup

    red bell pepper (finely diced)
    1

    finely diced red onion
    1/2 cup

    chopped fresh cilantro
    1/2 cup

    small limes (juiced)
    2

    olive oil
    3 tbsp

    cumin
    1/2 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    cayenne pepper (optional)
    1/4 tsp

  • Beet and Arugula Salad with Feta

    Beet and Arugula Salad with Feta

    How to Make Beet and Arugula Salad with Feta

    Never cooked with beets before? This quick and easy recipe is a great place to start. The roasted beets, arugula and feta make a delicious combination of flavors!


    10 min prep time


    2servings


    1 cup (packed)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Put the beets in a single layer on a rimmed baking sheet. Drizzle the beets with 1 Tsp. oil. Sprinkle the pepper over the beets.

    3. Roast for 20-25 minutes, or until tender when tested with a fork. Let cook on the baking sheet for 10 minutes.

    4. Meanwhile, in a large bowl, whisk together the remaining 2 Tsps.. oil, vinegar, and mustard. Add the arugula, swirling the leaves in the dressing (tongs work well for this). Add the cooled beets. Sprinkle with the feta. Toss to combine.

    5. Cook’s Tip: Most recipes advise roasting beets whole, then peeling them after cooking. To cut cooking time considerably, peel them raw (a vegetable peeler works well) and cut them into quarters or eighths before roasting. Beets can stain clothes, so you may want to wear an apron and a pair of disposable plastic gloves before handling the beets.

    Veggie Rich
    Low Carb
    Salads
    Vegetarian
    Sides
    Cooking for 1 or 2
    Dinner
    Lunch
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup (packed)


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      270mg
      6%

    Ingredients

    medium beets (trimmed, peeled, each cut into eighths)
    2 med

    olive oil (divided use)
    3 tsp

    pepper
    1/8 tsp

    white wine vinegar
    1/2 tsp

    Dijon Mustard
    1/4 tsp

    arugula (packed about 1 1/2 cups)
    1 1/2 oz

    feta cheese (fat-free, crumbled)
    3 tbsp

  • BBQ Meatballs

    BBQ Meatballs

    How to Make BBQ Meatballs

    These barbeque meatballs can be ready in just 30 minutes. Serve them up with a green salad and a side of corn or roasted sweet potatoes.


    10 min prep time


    20 min cook time


    5servings


    5 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Set aside.
    2. In a large bowl, mix together the turkey, egg, oats, garlic, mustard, hot sauce, steak seasoning, and black pepper. Mix well.
    3. Scoop meatballs the size of a heaping Tbsp. on to the baking sheet, setting them side by side so they are touching, to make 25 meatballs. Spray the tops of the meatballs with cooking spray and bake for 20 minutes or until the internal temperature is 165 degrees F.
    4. While the meatballs are baking, whisk together the BBQ sauce, cranberry sauce, chicken broth, and hot sauce (optional). Bring to a boil. Reduce heat and simmer until thickened.
    5. When the meatballs are done, toss them in the BBQ sauce to coat.
    Comfort Food
    Kid Friendly
    Appetizers
    Holidays & Entertaining
    Sides
    Dinner
    Budget Friendly
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    Nutrition facts

    5 Servings



    • Serving Size

      5 meatballs


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        3g

        15%

    • Cholesterol
      125mg

      42%

    • Sodium
      325mg

      14%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        6g

    • Protein
      25g

    • Potassium
      355mg
      8%

    Ingredients

    nonstick cooking spray
    1

    lean ground turkey (93% fat-free)
    20 oz

    eggs
    1

    old fashioned rolled oats
    1/2 cup

    garlic (minced or grated)
    1 clove

    Dijon Mustard
    1 tbsp

    hot sauce
    1 tsp

    steak seasoning (salt-free)
    1 tsp

    black pepper
    1/2 tsp

    barbecue sauce (reduced-sugar)
    1/4 cup

    whole berry cranberry sauce
    1/4 cup

    low sodium chicken broth (fat-free, low-sodium)
    1/4 cup

    hot sauce (optional)
    1 tbsp

  • Basil Pesto Cream

    Basil Pesto Cream

    How to Make Basil Pesto Cream

    This flavorful dip is surprisingly healthy and low-fat. Use it as a dip or spread. It’s great served over grilled or broiled fish too!


    20servings


    1 Tbsp.

    Print Recipe >

    Step-By-Step Instructions:

    1. Place spinach, garlic, shallot, Parmigiano-Reggiano, and basil in food processor. Process to a paste.
    2. With motor running, add cottage cheese and oil. Process until smooth. Add milk to achieve the desired consistency, if desired.
    Low Sodium
    Low Carb
    Italian
    Comfort Food
    Sides
    Snacks
    Vegetarian
    Sauces
    Salad Dressings & Condiments
    Quick & Easy
    No Cook
    Holidays & Entertaining
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    Nutrition facts

    20 Servings



    • Serving Size

      1 Tbsp.


    • Amount per serving



      Calories





      15

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.2g

        1%

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      2g

    Ingredients

    cottage cheese (non-fat)
    1 cup

    Extra Virgin Olive Oil
    2 tsp

    fresh basil
    1/2 cup

    Parmigiano-Reggiano (grated)
    1/4 cup

    shallots (minced, about 1 large)
    1 tbsp

    baby spinach
    1 cup

    skim milk
    2 tbsp

    garlic (minced)
    2 clove

  • Baked Cauliflower Puree

    Baked Cauliflower Puree

    How to Make Baked Cauliflower Puree

    To make this Baked Cauliflower Puree, use a hand blender. This must-have kitchen gadget is a great way to save time and dishes. Puree the food right in the pan it was cooked in, and clean up is a breeze.


    15 min prep time


    6servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350 degrees. Coat an 8×8-inch baking dish with cooking spray.
    2. Place cauliflower florets, chicken broth, Smart Balance, salt and pepper into a large soup pot over high heat until liquid starts to boil. Reduce to a simmer, cover and steam for 10-12 minutes or until cauliflower is completely tender when poked with a fork.
    3. Using an immersion blender or food processor, blend the cauliflower mixture until smooth. Fold in two Tbsp. chopped parsley.
    4. In a small bowl, combine the remaining two Tbsp. parsley with the grated cheese.
    5. Pour the pureed cauliflower into the prepared baking dish. Sprinkle the top with cheese and parsley mixture and bake for 5-7 minutes or until cheese is melted and starting to brown around the edges.
    Veggie Rich
    Low Carb
    Kid Friendly
    Sides
    Dinner
    Foodie
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      70

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      5mg

      2%

    • Sodium
      150mg

      7%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        2g

        7%

    • Protein
      4g

    Ingredients

    Nonstick cooking spray
    1

    cauliflower (cut into florets)
    2 head

    low sodium chicken broth (fat-free, reduced-sodium)
    3/4 cup

    Smart Balance original buttery spread
    2 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1/2 tsp

    fresh parsley (chopped, divided)
    1/4 cup

    Parmesan cheese (freshly grated)
    3 1/2 tbsp