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.

Fall Favorites: Renal-Friendly Recipes

The cool, crisp Fall air can be a welcome reprieve from the heat of the Summer, and with it comes the warmer dishes to enjoy. Here are some of our favorite renal-friendly Fall recipes.

Appetizers & Beverages

SWEET AND SPICY TORTILLA CHIPS

¼ c. butter ● 1 tsp. brown sugar ● ½ tsp. ground chili powder ● ½ tsp. garlic powder ● ½ tsp. ground cumin ● ¼ tsp. ground cayenne pepper ● 6 (6-inch) flour tortillas

Preheat oven to 425°F. Spray a baking sheet with cooking spray. Melt butter and mix with brown sugar and spices in a small bowl. Cut each tortilla into 8 wedges. Arrange wedges in a single layer on a baking sheet. With a pastry brush, coat tortillas with seasoning mixture. Bake for about 8 minutes until golden brown. Serve warm or cool. Store extra chips in an airtight container. Makes 8 servings.

Note: Serving size: 6 chips. Calories-117 Carbohydrates-11g Protein-2g Fat-7g Sodium-128mg Potassium-38mg Phosphorus-19mg

   

Soups & Salads

CHICKEN CORN SOUP

4 lb. roasting chicken ● 14 c. water ● 6 oz. medium-size flat noodles, uncooked ● 2 cans unsalted corn, drained ● 1 T. dried parsley ● ¼ tsp. black pepper

In a large pot over medium heat, cook chicken in about 8 cups water. When chicken is cooked, remove from broth and cool. Reserve broth. Cook noodles according to package directions, but omit the salt. Drain and set aside. Skim fat from chicken broth. Chop chicken into bite-sized pieces. Place chopped chicken, 6 cups reserved for chicken broth and 6 cups water in a 6 quart kettle. Add drained corn, cooked noodles, parsley and pepper into kettle. Stir and simmer until hot. Makes 12 servings.

Note: Serving size: 2 cups. Calories-222 Carbohydrates-17g Protein-25g Fat-6g Sodium-240mg Potassium-303mg Phosphorus-212mg

TURKEY VEGETABLE CHILI

nonstick cooking spray ● 1 T. olive oil ● 1 lb. lean ground turkey ● ½ c. onion ● 2 garlic cloves ● 2 c. zucchini ● 14 oz. canned stewed tomatoes, crushed ● 2 tsp. chili powder ● 1½ tsp. ground cumin ● 1½ tsp. paprika ● 1/ tsp. cayenne pepper ● ¼ tsp. black pepper

Chop onion and zucchini. Mince garlic cloves. Spray pan with cooking spray and add oil. Sauté ground turkey, onion, garlic and zucchini until squash is tender. Drain excess liquid well. Add stewed tomatoes and spices. Simmer covered for approximately ½ hour. Makes 6 servings.

Note: Serving size: ¾ cup. Calories-164 Carbohydrates-6g Protein-17g Fat-8g Sodium-214mg Potassium-517mg Phosphorus-189mg

*Substitute lean ground beef for turkey if desired. Serve over cooked rice or pasta for a filling meal.


ZESTY TACO SOUP

1½ lb. boneless, skinless chicken breast ● 15.5 oz. canned dark red kidney beans ● 15.25 oz. low-sodium canned white corn ● 15.5 oz. canned yellow hominy ● 1 c. canned diced tomatoes with green chilies ● ½ c. onion ● ½ c. green bell pepper ● 1 garlic clove ● 1 medium jalapeño ● 1 T. pkg. McCormick® 30% Less Sodium Taco Seasoning ● 2 c. low-sodium chicken broth

Drain and rinse kidney beans, corn and hominy. Chop onion and green peppers; dice garlic and seed jalapeño pepper. Place chicken in the bottom of a large Crock-Pot® and top with all remaining ingredients. Cover Crock-Pot® and cook on high for 1 hour. Turn heat to low and cook for an additional 6 hours. Shred chicken with a fork and mix to combine ingredients. Portion into 1 cup servings and enjoy. Makes 10 servings.

Note: Serving size: 1 cup. Calories-190 Carbohydrates-19g Protein-21g Fat-3g Sodium-421mg Potassium-444mg Phosphorus-210mg *This is a thick soup, so you may need to add some low-sodium chicken broth when reheating leftovers. Serve over steamed rice if desired.

Main Dishes

COUNTRY BISCUITS AND GRAVY


Biscuits

1½ c. flour ● 2 tsp. baking powder ● 2 T. margarine ● 1 ⁄3 c. liquid non-dairy creamer ● 1 ⁄3 c. water

Gravy

6 oz. ground beef ● ½ tsp. sage ● ½ tsp. pepper ● ½ tsp. basil ● ½ tsp. garlic powder ● 2 T. margarine ● 2 T. cornstarch ● 1 c. liquid non-dairy creamer

For biscuits, combine flour and baking powder in a bowl. Cut in margarine until mixture resembles coarse meal. Add creamer and water, mixing to form a dough. Knead on a floured surface 10 times. Roll dough out and cut into 8 biscuits. Bake on a greased baking sheet at 450°F for 10-12 minutes until golden brown. For gravy, mix ground beef with spices in a bowl. Brown beef in a skillet over medium heat. Drain. Set aside. In the same skillet, melt margarine over low heat. In a small bowl, mix cornstarch with ¼ cup creamer until smooth. Add remaining creamer and stir until smooth. Add to margarine in skillet and cook over low heat, stirring constantly, until mixture thickens and bubbles. Add beef and heat thoroughly. Serve over biscuits. Makes 4 servings.

Note: Serving size: 2 biscuits and 1⁄3 cup gravy. Calories-524 Carbohydrates-51g Protein-13g Fat-31g Sodium-525mg Potassium-311mg Phosphorus-393mg


OVEN BBQ CHICKEN THIGHS

¼ c. all-purpose flour ● 1 tsp. Mrs. Dash® extra spicy herb seasoning ● 4 skinless chicken thighs ● cooking spray ● 2 tsp. margarine, melted

BBQ Sauce

2 T. chopped onion ● 1 clove chopped garlic ● 2 T. catsup ● 2 T. lemon juice ● 2 tsp. Worcestershire ● sauce ● 1 T. brown sugar ● 1 tsp. spicy brown mustard ● 2 T. water

Combine flour and Mrs. Dash® herb seasoning in a large Ziploc® bag. Rinse chicken with water and pat dry; add chicken thighs to seasoning bag and shake to coat. Spray baking dish with cooking spray. Place chicken thighs in the dish and drizzle with melted margarine. Bake 25 minutes at 350°F. Make the BBQ sauce while chicken is baking. BBQ Sauce Preparation: Spray a nonstick frying pan with cooking spray and sauté the onion and garlic. Remove from heat and stir in remaining ingredients. Return pan to heat and bring mixture to a boil. Lower heat and simmer for 3 minutes. Stir frequently to prevent sticking. Pour BBQ sauce over the chicken and return to oven for 10 minutes. Makes 4 servings.

Note: Serving size: 1 chicken thigh. Calories-182 Carbohydrates-13g Protein-15g Fat-8g Sodium-94mg Potassium-210mg Phosphorus-111mg

PULLED PORK


4 lbs. boneless pork shoulder roast ● 1 c. onion, chopped ● 3 cloves garlic, chopped ● 1 T. oil ● 1 c. Sunny Delight® Orange Drink ● ½ tsp. black pepper ● ½ c. ketchup, no salt added ● 3 T. brown sugar ● 3 T. red wine vinegar ● 2½ T. Worcestershire sauce ● 1 tsp. liquid smoke

Cut pork into cubes, removing large pieces of fat. In a large skillet, cook pork, onions and garlic in oil over medium heat for 5 minutes, stirring often. Add remaining ingredients and stir well, Bring to a boil, cover and simmer over low heat for at least an hour. Remove cover and cook over medium heat for 30 minutes or until most of liquid has evaporated. Shred pork with 2 forks. Serve as an entrée or make pork sandwiches. Makes 16 servings.

Note: Serving size: 3 ounces. Calories-233 Carbohydrates-7g Protein-22g Fat-13g Sodium-104mg Potassium-365mg Phosphorus-197mg *Sunny Delight® orange drink is much lower in potassium than orange juice. 1 cup Sunny Delight®=23mg potassium and 1 cup orange juice=430mg potassium

Desserts & Miscellaneous

OLD FASHIONED WAFFLES


1¾ c. 2% milk ● 8 T. unsalted butter, cut into 8 pieces ● 2 c. all-purpose flour ● 1 T. sugar ● 1 tsp. salt ● 1½ tsp. baker's yeast ● 2 lg. eggs ● 1 tsp. pure almond extract

Heat milk and butter in small saucepan over medium-low heat until butter is melted. Cool milk/butter mixture until warm to touch. Meanwhile, whisk flour, sugar, salt and yeast in a large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture. Continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of the bowl with a rubber spatula, cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours. When ready to make waffles, heat oven to 200°F to keep waffles warm after cooking. Heat the waffle iron. Remove batter from refrigerator when waffle iron is ready (batter will be foamy and doubled in size). Whisk batter to recombine (batter will deflate). Use ½ cup batter for 7-inch waffle iron or 1 cup batter for 9-inch waffle iron. Serve immediately or crisp and keep warm in the oven. Makes 8 servings.

Note: Serving size: half of a 7-inch waffle. Calories-263 Carbohydrates-25g Protein-7g Fat-15g Sodium-308mg Potassium-151mg Phosphorus-113mg *Top with fresh berries or powdered sugar if desired.

BRANDY APPLE CRISP

4 c. peeled, coarsely chopped tart apples ● 3 T. sugar ● 3 T. brandy ● 2 tsp. lemon juice ● ½ tsp. cinnamon ● 1 ⁄8 tsp. nutmeg

Topping

¾ c. dry oats ● ¼ c. brown sugar ● 2 T. flour ● 2 T. margarine

Combine first 6 ingredients in an 8-inch square baking pan. Toss well. Set aside. Combine oats, brown sugar and flour in a small bowl. Cut in margarine until well blended. Sprinkle over apple mixture. Bake at 350°F for 45 minutes. Makes 6 servings.

Note: Serving size: ½ cup. Calories-203 Carbohydrates-38g Protein-2g Fat-5g Sodium-36mg Potassium-159mg Phosphorus-59mg


CRANBERRY COFFEE CAKE


2 tsp. baking powder ● 1½ c. flour ● 1 T. vanilla extract ● ½ c. sugar ● 1 large egg ● ¼ c. unsalted butter, soft ● ½ c. low-fat milk ● 1 c. whole cranberry sauce

Stir together baking powder, flour in a bowl. In a separate bowl beat the vanilla extract, sugar, egg and butter until well blended. Add milk alternately with flour mixture to the bowl with the sugar, egg and butter. Spread batter in a greased 9 inch round cake pan or bundt cake pan. Top evenly with cranberry sauce. Bake at 350° F for about 50 minutes. Best served warm.

Note: Calories-252, Protein-3.4g, Carbohydrate- 45g, Fat- 6.7g, Phosphorus-132mg, Potassium-193.5mg, Sodium 20.3mg