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.

Refer to our Holiday Food Guide to help you make better choices during the holiday season.

ARA Holiday Food Guide


Winter Renal-Friendly Recipes

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 & Beverages

GARLIC OYSTER CRACKERS 

½ c. butter-flavored popcorn oil ● 1 T. garlic powder ● 7 c. oyster crackers ● 2 tsp. dried dill weed 

Preheat oven to 250°F. Mix oil and garlic powder in a large bowl. Stir in crackers, coating evenly. Sprinkle in dill weed and toss to mix. Spread crackers on a cookie sheet and bake 45 minutes. Gently mix every 15 minutes. Spread crackers on paper towels to cool. Store in an airtight container until ready to serve. Makes 14 servings.

Note: Serving size: ½ cup. Calories-118 Carbohydrates-12g Protein-2g Fat-7g Sodium-166mg Potassium-21mg Phosphorus-15mg

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

Soups & Salads

RED HOT JELL-O® SALAD 

¼ c. cinnamon red hots ● ½ c. water ● 1 pkg. (3 oz.) cherry JELL-O® ● 1 c. boiling water ● 2 c. apples, peeled and chopped ● ½ c. celery, chopped

Soak red hots in water overnight. Dissolve JELL-O® in boiling water. Add red hot liquid. Chill until partially set. Stir in apples and celery. Chill until firm. Makes 6 servings. 

Note: Serving size: 2⁄3 cup. Calories-113 Carbohydrates-22g Protein-1.2g Fat-0g Sodium-48mg Potassium-43mg Phosphorus-6mg

WHITE CHRISTMAS SALAD



¼ c. sour cream ● ¼ c. mayonnaise ● 2 c. cooked turkey ● 25 red seedless grapes ● 25 green seedless grapes ● ½ c. walnuts ● Bibb lettuce for garnish

In a small bowl, mix sour cream and mayonnaise. Cut grapes in half, coarsely chop walnuts and dice chicken. In a large bowl, combine turkey, grapes and walnuts. Fold sour cream and mayonnaise into ingredients in large bowl. Chill for at least 1 hour. Serve cold on a lettuce leaf with low-sodium crackers or a crisp breadstick. Makes 6 servings. 

Note: Serving size: 1 cup. Calories-262 Carbohydrates-9g Protein-16g Fat-18g Sodium-93mg Potassium-308mg Phosphorus-152mg 

*Use turkey or chicken leftover from a holiday meal. Make meatless salad by replacing chicken or turkey with either diced extra firm tofu and coarsely diced mushrooms or diced cooked (hardboiled) egg white and coarsely diced mushrooms.

Main Dishes

CURRIED TURKEY AND RICE 

1 tsp. vegetable oil ● 1 lb. turkey breast, cut into 8 (2 oz) cutlets ● 1 med. onion, chopped ● 1 T. unsalted butter ● 2 tsp. curry powder ● 2 T. flour ● 1 c. low-sodium chicken broth ● ½ c. non-dairy creamer ● 1 tsp. sugar ● 2 c. white rice, cooked

In a large skillet, heat oil and add turkey. Cook, for about 10 minutes, turning once until no longer pink. Place turkey on a plate, and cover with foil to keep warm. In the same skillet, melt margarine. Add onion and curry powder. Cook, stirring for 5 minutes. Add flour stirring constantly. Stir in broth, sugar and non-dairy creamer. Stir occasionally until thickened. Return turkey to skillet. Cook, turning to coat until heated through, approximately 2 minutes. Serve Turkey over rice. 

Note: Serving size 2 (2 oz) turkey cutlets and ½ cup rice. Calories 337, Carbohydrate 29.5 g, Protein 30g, Fat 11 g, Sodium 130 mg, Potassium 430 mg, Phosphorus 259 mg.


PORK-CRANBERRY SAUTE 

4 pork tenderloins, fat trimmed (about 4 oz. uncooked) ● 1 T. unsalted butter ● 1 c. cranberries ● ¼ c. chicken stock ● ¼ c. orange marmalade ● ½ tsp. ground ginger ● ½ tsp. dried rosemary, crushed 

Place pork between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to ½ inch thickness. Melt butter in a heavy nonstick skillet over medium high heat. Sauté pork 1½ minutes per side until cooked throughout. Stir in cranberries and remaining ingredients into the same skillet. Cover and cook 12 minutes, stirring occasionally or until cranberries pop and sauce thickens. Serve pork with sauce. Makes 4 servings. 

Note: Calories-251 Protein-24g Carbohydrate-5g Fat 9.5g Phosphorus-207mg Potassium-368mg Sodium-102.6. 

*Remember, the phosphorus and potassium are a little higher for meats / main dishes. Encourage serving this with a low potassium food choice such as rice and steamed broccoli.

MEAT LOAF

2 beaten eggs ● ¾ c. milk ● 2/3 c. bread crumbs ● 2 T. onions ● ½ tsp. sage ● 1½ lb. ground beef ● ½ c. fresh sliced mushrooms

TOPPING

¼ c. salt-free ketchup ● 2 T. brown sugar ● 1 tsp. dry mustard ● ¼ tsp. nutmeg ● ¼ c. shredded cheddar cheese

Mix all the meat loaf ingredients together and pat into a loaf pan sprayed with nonstick spray. Bake 1 hour at 350°F. Take out of oven and pour off grease. Mix first four topping ingredients together and put on top of meat loaf. Sprinkle with cheese. Bake until cheese melts. Makes 8 servings.

Note: Serving size: 3 ounces. Calories-335 Carbohydrates-14g Protein-26g Fat-19g Sodium-177mg Potassium-416g Phosphorus-223mg

Dessert

HOT FRUIT COMPOTE


1 (28 oz.) can pear slices, juice packed ● 1 (28 oz.) can peach slices, juice packed ● 1 (28 oz.) can pineapple chunks, juice packed ● 1 (28 oz.) can cherry pie filling ● 2 c. crushed corn flakes ● ¼ c. margarine, melted

Drain fruit. Grease a 9 x 13 inch pan and layer fruit, ending with pie filling. Crush corn flakes, mix with margarine and sprinkle over fruit. Bake at 350°F for 30 minutes. Serve warm. Makes 12 servings. 

Note: Serving size: 3 x 4 inch square. Calories-213 Carbohydrates-47g Protein-1.5g Fat-4g Sodium-115mg Potassium-286mg Phosphorus-32mg

GINGERSNAP COOKIES 

2 c. all-purpose flour ● 3 tsp. baking soda ● 1 tsp. ground cloves ● 1 tsp. ground ginger ● 1 tsp. ground cinnamon ● 1 stick unsalted butter, softened ● 1 c. sugar ● 1 egg ● 2 T. molasses 

Sift the flour, baking soda, cloves, ginger and cinnamon together. Cream butter with a mixer until light and fluffy, gradually adding sugar. Blend in the egg and molasses. Add the flour mixture a small amount at a time, until a dough forms. Cover and refrigerate dough for 1 hour or overnight. Preheat oven to 350°F. Form dough into balls (heaping teaspoon size) and place 2-inches apart on a greased cookie sheet, flattening each ball slightly. Bake for 8-10 minutes. Cool on a wire rack. Makes 4 dozen cookies. 

Note: Serving size: 2 cookies. Calories-108 Carbohydrates-17g Protein-1g Fat-4g Sodium-162mg Potassium-40mg Phosphorus-14mg