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.
Spring Favorites: Renal-Friendly Recipes
The changes the Spring season brings doesn't only include weather. It also inspires a change in the type of food many people want to eat. In place of the heavy, warmer dishes of winter, many often reach for lighter and more colorful spring dishes. Here are a few of our favorite Spring renal-friendly recipes 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
PARTY PUNCH (LOW SUGAR)
½ c. liquid fruit punch concentrate ● 1 L. diet lemon lime soda ● 1 pt. sherbet lemon or lime flavor
Place soda in a punch bowl or a large mixing bowl. Add fruit punch concentrate and stir. With an ice cream scoop, add sherbet. When sherbet starts to melt, stir and serve. Makes 13 servings.
Note: Serving size: ½ cup. Calories-61 Carbohydrates-14g Protein-0g Fat-0g Sodium-25mg Potassium-69mg Phosphorus-13mg
*Substitute sugar-free powdered punch mix for fruit punch concentrate to further reduce calories and carbohydrate.
Soups & Salads
CHICKEN FRUIT SALAD
2 c. (8 oz.) uncooked small shell pasta ● 3 c. cooked chicken, cubed ● 1½ c. celery, sliced ● 1½ c. seedless red grapes, halved ● 1 (15 oz.) can mandarin orange segments, drained ● ¾ c. mayonnaise or salad dressing
Cook pasta according to package, omitting salt. Drain and rinse in cold water to cool. Drain well. In a large bowl, combine cooked pasta and all ingredients. Mix well. Cover and refrigerate until serving. Makes 8 servings.
Note: Serving size: 11⁄3 cups. Calories-380 Carbohydrates-31g Protein-17g Fat-21g Sodium-183mg Potassium-291mg Phosphorus-159mg
16 oz. frozen mixed vegetables, frozen, thawed and drained ● ½ lb. spaghetti ● 3 large eggs hard cooked and sliced ● 1 stalk celery, ¼ inch slices ● 1/8 tsp. pepper ● 1/8 tsp. garlic powder ● 1/3 c. fat free salad dressing, mayonnaise type ● 1 T. vinegar
Cook spaghetti in unsalted water, drain, and rinse with cold water. Add vegetables, eggs and celery to spaghetti. Combine spices, salad dressing, and vinegar. Pour dressing on spaghetti mixture and mix lightly. Chill several hours before serving.
Note: Makes 6 servings. Calories-134 Carbohydrates-19g Protein-6g Fat-3.2g Sodium-178mg Potassium-149mg Phosphorus-99mg
PICNIC POTATO SALAD
3 c. diced “leached” potatoes ● 3 hard boiled eggs, chopped ● 1 sm. stalk celery, chopped finely ● 1 sm. onion, chopped finely ● ½ green pepper, chopped finely
1 c. regular mayonnaise ● 3 T. cider vinegar ● 1 tsp. Dijon mustard ● ½ tsp. seasoned pepper
To leach potatoes: Peel potatoes, cut into small pieces. Cover with water and let sit for several hours or overnight. Discard water. Bring a pot of water to a boil and add potatoes. Test with a fork for doneness (when potato is still firm when punctured with a fork). Drain potatoes and add all dry ingredients. Mix salad dressing ingredients together. Add the salad dressing to dry ingredients and toss gently. Makes 8 servings.
Note: Serving size: ½ cup. Calories-275 Carbohydrates-12g Protein-4g Fat-24g Sodium-192mg Potassium-257mg Phosphorus-74mg
1 T. flour ● ¼ tsp. pepper ● 1 lb. chicken breast meat ● 6 T. unsalted margarine ● ¼ c. white wine ● ½ c. water ● 1 tsp. parsley ● ¼ tsp. pepper ● 1 bay leaf ● 2 T. orange marmalade ● 1 c. halved white grapes
Combine flour and ¼ teaspoon pepper. Lightly dust chicken. Sauté chicken in margarine in a large skillet until golden brown on all sides. Add remaining ingredients except grapes. Cover and simmer 25 minutes, until tender. Transfer chicken to serving platter. Add grapes to gravy and cook for 2 minutes, stirring constantly. Pour over chicken. Makes 5 servings.
Note: Calories-275 Carbohydrates-13g Protein-22g Fat-15g Sodium-178mg Potassium-284mg Phosphorus-179mg
GRILLED CHICKEN SESAME
1 T. sesame seeds, toasted ● 2 tsp. grated ginger ● 2 T. honey ● 1 T. reduced-sodium soy sauce ● 1 T. sherry ● 4 (4 oz.) skinned, boned chicken breast halves ● Vegetable cooking spray
Combine first 5 ingredients in a small bowl. Set aside. Flatten chicken pieces to ¼ inch thickness using a mallet or rolling pin. Spray grill with cooking spray. Grill chicken over medium-hot coals 4 minutes each side, basting frequently with soy sauce mixture. Transfer to serving platter.
Note: Serving size: 1 chicken breast half. Calories-179 Carbohydrates-11g Protein-27g Fat-3g Sodium-235mg Potassium-302mg Phosphorus-232mg
QUICK AND EASY SKILLET MEAL
Cooking Spray ● ½ c. onion, chopped ● ½ c. green pepper, chopped ● ½ c. red bell pepper, chopped ● 1 clove garlic, minced ● 8 eggs, large ● ¼ c. non-dairy creamer ● 1 tsp. celery seed ● ½ tsp. Italian seasoning ● ¼ tsp. black pepper ● 3 oz. Neufchatel cheese, cubed
Evenly coat a 12 - inch skillet with cooking spray. Over medium heat, cook onion, peppers (red and green) and garlic until tender. In a medium bowl, beat together eggs, creamer and seasonings; pour over vegetables. Sprinkle with cheese. Gently push a spatula across the bottom and sides of the skillet to form large curds. Cook until eggs are thickened throughout and there is no visible liquid eggs remaining. Serve immediately.
Note: Makes 4 servings. Calories-262 Carbohydrate-10 g Protein-15g Fat-18g Sodium-234 mg Potassium-295 mg Phosphorus-263 mg
DOUBLE BERRY CRUMBLE CAKE
1¼ c. sugar ● 2 T. cornstarch ● ¼ c. plus 2 T. water ● 1 c. blueberries, thawed if frozen ● 1 T. lemon juice ● ¾ c. all purpose flour ● 1½ tsp. baking powder ● ½ tsp. ground cinnamon ● 1/8 tsp. ground mace ● ½ c. unsalted butter, softened ● 1 egg, lightly beaten ● ½ c. low-fat milk ● ½ tsp. vanilla extract ● 1 c. frozen strawberries, thawed and puréed
Preheat oven to 350° F. Combine ½ cup sugar, cornstarch, water and blueberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine ½ cup flour, ½ cup sugar, baking powder, cinnamon and mace in food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk, vanilla and mix until blended. Spread half the batter in an 8 inch baking pan. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Spread topping over cake. Bake 40-45 minutes or until a fork comes out clean when inserted. Serve each slice drizzled with puréed strawberry sauce. Serves 8
Note: Serving size: 2 x 2 inch square. Calories 323g, Protein 3g, Carbohydrates 48g, Fat 13g, potassium 240mg, Phosphorus 126mg, Sodium 23 mg, Fiber 2.3g