Tag: CKD diet

Popcorn with Sugar and Spice

Popcorn with Sugar and Spice

Course: Snack
Servings: 4
Calories: 120kcal

Ingredients

  • 8 cups air-popped popcorn
  • 2 tbsp unsalted butter
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  • Heat the butter, sugar, cinnamon and nutmeg on the stove in a saucepan until butter melts and sugar dissolves. If preferred, microwave the ingredients in a microwave-safe bowl. Be careful not to burn the butter.
  • Drizzle spiced butter mixture over popped popcorn; mix well. Serve immediately for best results.

Cauliflower Popcorn

Cauliflower Popcorn

What an innovative idea and a healthy after-school snack but it's not just for kids! Try using colored cauliflower to give it eye appeal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Snack
Servings: 4
Calories: 83kcal

Ingredients

  • 1 large head cauliflower, broken into small florets
  • 1 tbsp Bertolli olive oil
  • 1/2 tsp garlic salt

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk olive oil and garlic salt together in a large bowl; add cauliflower and toss to coat completely. Spread cauliflower out onto a baking sheet.
  • Bake in the preheated oven until golden and tender, 15 to 18 minutes.

Best Pasta Primavera

Best Pasta Primavera

The great part about this recipe is there are so many varieties of frozen mixed vegetables that you can be sure to find your favorites.
Course: Entree, Main Course
Servings: 6
Calories: 273kcal

Ingredients

  • 12 oz pasta, uncooked
  • 12 oz  frozen mixed vegetables
  • 14 oz low-sodium chicken broth
  • 2 tbsp  all-purpose white flour
  • 1/4 cup  half & half creamer
  • 1/4 tsp garlic powder
  • 1/4 cup grated Parmesan cheese

Instructions

  • Cook pasta and vegetables in separate pots according to package directions, but omitting salt. Drain.
  • Pour low-sodium chicken broth in a medium-sized stockpot and heat on low heat.
  • Add flour to broth whisking vigorously to avoid clumps from forming. 
  • Add half and half and garlic powder and stir.
  • Simmer on low heat for 5 to 10 minutes until mixture thickens slightly. Stir occasionally while simmering.  
  • Add cooked vegetables and pasta. Cook until heated through.
  • Sprinkle with Parmesan cheese and serve.

Notes

Serving Size: 1-3/4 cup

Chile Rellenos

Chiles Rellenos

Course: Breakfast, Brunch, lunch
Servings: 2
Calories: 304kcal

Ingredients

  • 4 oz cream cheese
  • 1/4 cup fresh mushrooms, sliced
  • 1 tbsp carrot
  • 1 tsp onion
  • 2 California green chili peppers
  • 1 egg white
  • 1 tsp all-purpose white flour
  • 1 cup canola oil

Instructions

  • Mince carrot and onion.
  • In a bowl, combine cream cheese with mushrooms, carrot and onion to make stuffing. Set aside in refrigerator until chili peppers are prepared.
  • Heat a frying pan on medium heat. Place peppers in pan and roast, turning several times, until skin bubbles. Remove from heat.  When peppers are cool enough to handle, peel the skin off.
  • Cut chili peppers open lengthwise and gently spoon half the cream cheese stuffing inside each pepper.
  • In a separate bowl, beat egg white and flour until stiff.  Coat each stuffed chili pepper with egg mixture.
  • Place canola oil in a saucepan, enough to fill pan approximately one inch. Heat on medium-high heat.
  • Carefully place chili peppers in the hot oil and fry until golden brown, turning once.  Serve hot, with enchilada sauce or salsa if desired.