Renal-Friendly Recipes

Renal-Friendly Recipes

Diet plays an important role in your life while on dialysis. In fact, following a renal-friendly diet can sometimes make the difference in how you feel. 

We understand dietary restrictions can be challenging, so here are a few renal-friendly recipes for you to enjoy to help you stay on track. 

Please note: images included alongside recipes are not representative of the exact product.

Winter Favorites

In the cold winter months, curling up with a nice, hot dish is incredibly appealing. Here are a few winter dishes you can enjoy while staying on track with your renal-friendly diet.

Appetizers and Beverages

HOT [HOLIDAY] CIDER


8 c. apple cider ● 2 cinnamon sticks ● ¼ tsp. whole cloves ● ¼ tsp. allspice ● ¼ c. packed brown sugar

Pour cider into a Crock-Pot® and add cinnamon, cloves, allspice and brown sugar. Heat and let steep for an hour to blend the flavors. Serve in mugs. Makes 16 servings. 

Note: Serving size: 4 ounces. Calories-72 Carbohydrates-18g Protein-0g Fat-0g Sodium-5mg Potassium-151mg Phosphorus-10mg

TURKEY MEATBALLS WITH HOT SAUCE

1 lb. lean ground turkey ● 1 egg white ● ½ c. Mocha Mix non-dairy creamer ● ¼ c. bell pepper, minced ● ¼ c. onion, minced ● ½ c. unseasoned bread crumbs ● 2 tsp. Italian seasoning ● 1 tsp. reduced sodium soy sauce ● ½ c. apple jelly ● ½ tsp. cayenne pepper

Place all ingredients except jelly and cayenne pepper in a large bowl and mix. Shape into 45 bite size meatballs. Spray a non-stick frying pan with cooking spray and heat. Cook meatballs over medium heat for 10-12 minutes until browned and cooked. Set aside. Heat jelly and cayenne in the microwave oven until liquefied, about 1-2 minutes. Pour into chafing dish, add meatballs and serve. Makes 15 servings.

Note: Serving size: 3 meatballs. Calories-104 Carbohydrates-11g Protein-6g Fat-4g Sodium-80mg Potassium-103mg Phosphorus-60mg

Soups, Salads and Sides

ITALIAN WEDDING SOUP


1 lb. extra lean ground beef ● 2 eggs ● ¼ c. dried bread crumbs ● 2 T. grated Parmesan cheese ● 1 tsp. dried basil ● 3 T. onion ● 2½ qt. low-sodium chicken broth ● 1 c. fresh spinach leaves ● 1 c. acini de pepe pasta, uncooked ● ¾ c. carrots ● 2 c. cooked chicken  

Slice spinach leaves. Dice carrots and chicken. Mince onion. Place the beef, beaten eggs, bread crumbs, cheese, basil and onion in a bowl. Combine thoroughly. Roll seasoned meat into a ½-inch diameter log. Cut in 80 pieces. Roll into tiny meatballs and set aside. In a large stock pot heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs. Return to boil, reduce heat to medium. Cook (stirring frequently) at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside. Add diced chicken. Allow chicken to heat thoroughly and serve hot. Makes 10 servings.

Note: Serving size: 1½ cups. Calories-165 Carbohydrates-11g Protein-21g Fat-6g Sodium-276mg Potassium-360mg Phosphorus-176mg

*Look for low-sodium broth without potassium chloride.

QUICK AND EASY GROUND BEEF SOUP



1 lb. lean ground beef ● ½ c. onion, chopped ● 2 tsp. Mrs. Dash® lemon pepper seasoning blend ● 1 tsp. Kitchen Bouquet® seasoning and browning sauce ● 1 c. reduced-sodium beef broth ● 2 c. water ● 1⁄3 c. white rice, uncooked ● 3 c. frozen mixed vegetables (corn, green beans, peas and carrots) ● 1 T. sour cream

Chop onion. In a large saucepan, brown ground beef with onion. Drain fat. Add seasoning and browning sauce, broth, water, rice and mixed vegetables. Bring to a boil on high heat. Reduce to medium-low heat, cover and cook 30 minutes. Remove from heat, stir in sour cream and serve. Makes 6 servings.

Note: Serving size: 1¼ cups. Calories-222 Carbohydrates-19g Protein-20g Fat-8g Sodium-170mg Potassium-448mg Phosphorus-210mg

*Avoid low-sodium broth that contains potassium chloride- it is very high in potassium.

*Optional vegetable mixture includes cauliflower, carrots and snow peas (reduces phosphorus to 190mg per serving).

Main Dishes

CHICKEN POT PIE [PASTA] 


2 lbs. boneless, skinless chicken breasts ● 12 c. water ● ½ tsp. dried thyme ● ¼ tsp. black pepper ● 2 c. potatoes, peeled, diced small ● 1½ c. carrots, sliced ● 1 c. celery, diced ● 1 c. onion, diced ● 2 T. fresh parsley, chopped ● 12 oz. farfelle pasta

In a large saucepan, place chicken, water and seasonings. Heat to boiling. Reduce heat and simmer 45 minutes. Place diced potatoes in a large pot of room temperature water and bring to a boil. Remove from heat, drain water and add fresh room temperature water. Bring to a boil and cook for 10 minutes. Drain and set aside. Remove chicken from pan and set aside. Skim fat from broth. Add carrots, celery and onion to broth and heat to boiling. Cook for 5 minutes. Stir in boiled potatoes, parsley and pasta and boil 14 minutes or until pasta are tender. Cut chicken into pieces and stir into pot pie mixture. Heat through and serve. Makes 8 servings.

Note: Serving size: 2 cups. Calories-335 Carbohydrates-42g Protein-32g Fat-4g Sodium-118mg Potassium-521mg Phosphorus-290mg

MACARONI AND CHEESE

2 c. elbow macaroni, cooked ● 8 oz. cheddar cheese, grated ● 2 c. nondairy creamer ● Pinch of parsley ● Dash of cayenne ● ¼ tsp. pepper ● Dash of paprika ● ¼ c. unsalted butter ● ¼ c. cornstarch

Lightly grease casserole dish with vegetable oil. Toss macaroni with cheese and place in a casserole dish. Prepare sauce by melting margarine and blending in cornstarch and pepper. Over low heat, stir mixture until smooth and begins to bubble. Gradually stir in non-dairy creamer. Bring to a boil; allow to boil 1 minute, stirring constantly. Pour sauce over macaroni and cheese. Sprinkle with parsley, cayenne, and paprika. Cover and bake in 350° F oven for 20- 25 minutes or until bubbly. Uncover and bake 5 minutes longer.

Note: Serving size 1 cup. Calories 625, Carbohydrate 47 g, Protein 11g, Fat 45 g, Sodium 275 mg, Potassium 133 mg, Phosphorus 220 mg.

Dessert

BAKED CUSTARD






½ c. lowfat (2%) milk ● 1 egg ● 1⁄8 tsp. nutmeg ● 1⁄8 tsp. vanilla ● Artificial sweetener

Scald milk, then cool slightly. Break egg into small bowl and beat slightly with nutmeg. Add scalded milk, vanilla and sweetener to taste. Mix well. Set bowl in a baking pan with water ½-inch deep. Bake at 325°F for 30 minutes. Makes 1 serving.

Note: Serving size: ½ cup. Calories-135 Carbohydrates-7g Protein-10g Fat-7g Sodium-124mg Potassium-249mg Phosphorus-205mg

WARM BREAD PUDDING

Non-stick cooking spray ● 2 eggs ● 2 egg whites ● 1½ c. non-dairy creamer ● 2 T. honey ● 1 tsp. vanilla ● 2 T. rum or rum extract (optional) ● 4 slices raisin bread, cubed

Preheat oven to 325°F. Spray an 8-inch round baking dish with nonstick cooking spray. In a large mixing bowl, beat eggs and egg whites until foamy. Beat in non-dairy creamer, honey, vanilla and rum or rum extract. Stir in bread cubes. Pour into the prepared baking dish. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. To serve, spoon warm pudding into dessert dishes.

Note: Serving size: Makes 6 servings; ½ portion. Calories-193 Carbohydrates-24g Protein-5g Fat-8g Sodium-140mg Potassium-105mg Phosphorus-77mg