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.

Summer Favorites: Renal-Friendly Recipes

The summer months are filled with hot days and warm nights, encouraging many to enjoy a variety of outdoor activities. Whether you’re seeking a cooler or lighter food while sitting in the sun, or you crave something from the grill, here are a few of our favorite Summer renal-friendly recipes you can enjoy to stay on track without sacrificing the taste of summer.

Appetizers & Beverages


1 (7 oz.) jar marshmallow cream1 (8 oz.) pkg. low-fat cream cheese, softened

Blend marshmallow cream and cream cheese together thoroughly, using an electric mixer. Serve with kidney friendly fruits for dipping, such as grapes, strawberries and pineapple. Arrange fruit on a platter of lettuce leaves with dip in a bowl in the middle. Makes 15 servings. 

Note: Serving size: 2 tablespoons. Calories-90 Carbohydrates-10g Protein-1g Fat-5g Sodium-55mg Potassium-19mg Phosphorus-17m


½ c. orange sherbet1 T. vegetable oil½ c. orange soda3 T. non-dairy whipped cream1 T. sugar

Pour first 4 ingredients into a blender and blend. Pour into a glass and top with whipped cream.

Note: Serving size: Makes 1 serving. Calories-410 Carbohydrates-60g Protein-1g Fat-19g Sodium-50mg Potassium-71mg Phosphorus-26mg


2 T. lemon juice1 T. lime juice1 clove garlic, minced2 tsp. dried parsley2 tsp. water1 T. fresh ginger, grated¾ tsp. dried basil20 large shrimp, cleaned and deveined2½ T. unsalted butter, melted

Combine all ingredients, except butter in a bowl. Stir to coat shrimp. Cover and marinate in the refrigerator for at least 1 hour. Prepare grill. Arrange shrimp on grill, basting with melted butter. Cook about 2 minutes per side until just cooked through, basting occasionally with melted butter. Serve immediately.

Note: Serving size: 5 shrimp. Calories-106 Carbohydrates-1.75g Protein-9g Fat-7.5g Sodium-54mg Potassium-148mg Phosphorus-97m

Soups & Salads


2 c. iceberg lettuce½ c. fresh cilantro½ c. mung bean sprouts½ c. chopped bell pepper½ c. mandarin oranges 

Tear lettuce into bite-sized pieces and cut cilantro from stems. Place in a bowl with remaining ingredients. Toss and divide into 4 servings. Use exact amounts to ensure potassium content is not too high.

Note: Serving size: 1 cup. Calories-31 Carbohydrates-7g Protein-1g Fat-0g Sodium-7mg Potassium-117mg Phosphorus-19mg


1 c. shredded cabbage2 T. green peppers, chopped¼ c. onion, chopped¼ c. carrots, shredded¼ c. mayonnaise2 T. vinegar1 T. sugar½ tsp. pepper ● 1/8 tsp. dill weed (optional)½ tsp. celery seed (optional)

Combine all vegetables together. In a small bowl, blend mayonnaise, vinegar, sugar and seasonings and pour over vegetables and mix. Makes 4 servings.

Note: Serving size: ½ cup. Calories-97 Carbohydrates-5g Protein-1g Fat-5g Sodium-121mg Potassium-141mg Phosphorus-30mg

Main Dishes


2 T. margarine2 c. zucchini, sliced½ c. green pepper, diced1 (10 oz.) pkg. frozen corn, thawed2 T. chopped pimiento ● 1/8 tsp. garlic powder ● 1/8 tsp. pepper

Heat margarine in a large skillet. Add remaining ingredients and sauté until vegetables are tender, about 15 minutes. Makes 6 servings.

Note: Serving size: ½ cup. Calories-81 Carbohydrates-9g Protein-2g Fat-4g Sodium-38mg Potassium-175mg Phosphorus-38mg


3 oz. unsalted butter4-4 oz. cod fillets¼ c. flour1 lemon squeezed2 T. parsley1 tsp. paprika1 clove garlic, minced

Dry fish on a kitchen paper towel and dip in flour, shaking off excess. Coat in 1½ T. butter that has been melted. Place on a preheated grill on medium heat. Cook for 10-12 minutes turning halfway through the cooking time. In a small sauce pan melt the remaining butter and add parsley, paprika and garlic. Pour over the fish and serve.

Note: Serving size: 1 (4 oz) fillet. Calories 248 Carbohydrate-7g Protein-18g Fat-16g Sodium-64mg Potassium-360mg Fat-247mg


1½ lb. chuck steak1 can (12 oz.) beer½ c. sliced green onion¼ c. chopped green pepper2 T. vinegar1 T. teriyaki sauce2 T. sugar2 gloves garlic, minced¼ tsp. pepper

Place steak in a large shallow dish. Combine remaining ingredients and pour over steak. Marinate 6-8 hours in the refrigerator, turning at least once to let flavors penetrate. Drain the marinade from the steak; reserve. Broil steak over medium coals for 15-20 minutes to desired doneness, brushing occasionally with reserved marinade.

Note: Serving size: 3 ounces. Calories-244 Carbohydrates-1g Protein-19g Fat-18g Sodium-202mg Potassium-316mg Phosphorus-239mg