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Renal Friendly Recipes

Updated on June 5, 2012

Are you in Renal Failure and on a Diet Restriction?

Are you hungry? Been wondering what you can and can't eat while in Renal Failure. Are you unsure about your phosphorus, sodium, and protein intake? Are you also a diabetic? Here are some awesome Recipes that will help you control your intakes and diabetes. Also, these recipes are YUMMY!

Kidney Friendly Kitchen - Stocking

Potassium and a Kidney Friendly Kitchen - What is Potassium?

Chilled Lemon Cake

Who can eat this: CKD Non-dialysis - Dialysis - Diabetes

CKD STANDS FOR: CHRONIC KIDNEY DISEASE

Portions: 20 Serving size: 2" x 2" square

Ingredients

1 box yellow cake mix

one 3-ounce package lemon gelatin

3 large eggs

1-1/2 cups water

2 cups powdered sugar

1/4 cup lemon juice

Preparation

Preheat oven to 350° F.

Grease and flour a 13" x 9" x 2" pan.

In a large mixing bowl, blend the cake mix, gelatin, eggs and water for 30 seconds on low speed to mix. Increase mixer to medium speed and mix for 2 minutes.

Pour cake batter into prepared cake pan and bake 40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Cool cake completely. Do not remove from cake pan.

While cake is cooling, mix powdered sugar and lemon juice in a small bowl until blended.

Poke holes over the top of the cooled cake 1/2" apart.

Spoon the glaze over the top of cake, allowing it to seep into holes. Eventually it will coat the top of the cake with an opaque covering.

Chill thoroughly and serve.

Nutrients per serving

Calories 224

Protein 2 g

Carbohydrates 31 g

Fat 10 g

Cholesterol 33 mg

Sodium 182 mg

Potassium 22 mg

Phosphorus 94 mg

Calcium 40 mg

Fiber 0.2 g

Renal and renal diabetic food choices

1 starch

1 high calorie

Carbohydrate choices

2

Helpful hints

The colder the cake, the better it tastes. This is a great recipe for spring and summer.

Homestyle Macaroni Salad

who can eat this: CKD Non-dialysis - Dialysis - Diabetes

Portions: 14 Serving size: 1/2 cup

Ingredients

8 ounces dry macaroni pasta (4 cups cooked)

1/2 cup celery, chopped

1/4 cup red bell pepper, finely chopped

1/2 tablespoon jalapeno pepper, minced (optional)

1/4 cup red onion, chopped

3/4 cup mayonnaise

1 tablespoon cider vinegar

2 tablespoons fresh chives, snipped

1/2 teaspoon salt

1/4 teaspoon black pepper, freshly ground

Preparation

Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain.

In a large bowl, combine remaining ingredients until well blended. Add cooled pasta and toss to coat.

Chill in refrigerator at least 1 hour before serving.

Renal and renal diabetic food choices

1 starch

2 fat

Carbohydrate choices

1

Helpful hints

Two ounces dry pasta makes 1 cup when cooked al dente.

Wear gloves when mincing raw hot peppers.

Low fat mayonnaise may be substituted to reduce fat to 5 grams per serving.

Nutrients per serving

Calories 173

Protein 3 g

Carbohydrates 15 g

Fat 11 g

Cholesterol 5 mg

Sodium 182 mg

Potassium 63 mg

Phosphorus 36 mg

Calcium 6 mg

Fiber 0.6 g

Chinese Hotdish (Casserole)

Who can eat this: CKD Non-dialysis -Dialysis -Diabetes

Portions: 8 Serving size: 1 cup

Ingredients

1 pound lean ground beef

2 ribs celery, diced

1/2 cup yellow onion, diced

one 10.5-ounce can Healthy Request® Condensed Chicken Noodle Soup

one 10.5-ounce can Healthy Request® Condensed Cream of Chicken Soup

1 tablespoon Worcestershire sauce, low sodium

3/4 cup Uncle Ben’s® White Converted Rice, dry

2 cups boiling water

2 cups chow mien noodles

Preparation

Preheat oven to 350° F.

In a large skillet, brown ground beef, celery and onion. Drain.

Pour cooked ground beef into a 2-quart casserole baking dish.

Using a wooden spoon, mix in chicken noodle soup, cream of chicken soup, Worcestershire sauce, rice and boiling water and mix thoroughly.

Cover and bake for 50 minutes.

Remove dish from oven and stir.

Sprinkle chow mien noodles over top of casserole.

Bake an additional 10 minutes, uncovered.

Let stand 15 minutes before serving.

Renal and renal diabetic food choices

2 meat

2 starch

1/2 vegetable, medium potassium

Carbohydrate choices

2

Helpful hints

Compare chow mien noodle nutrition labels and select the brand lowest in sodium

Nutrients per serving

Calories 280

Protein 17 g

Carbohydrates 26 g

Fat 12 g

Cholesterol 44 mg

Sodium 374 mg

Potassium 339 mg

Phosphorus 180 mg

Calcium 34 mg

Fiber 1.3 g

Frozen Sugar Cookie Sandwiches

who can eat this: CKD non-dialysis-Dialysis-Diabetes

Portions: 18 Serving size: 1 sandwich

Ingredients

2-3/4 cups all-purpose white flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter, softened

1-1/2 cups Splenda® granular sweetener

1 egg

1 teaspoon vanilla extract

16 ounces low-fat, nondairy whipped topping

Preparation

Preheat oven to 375° F.

In a bowl, mix flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and Splenda® until smooth. Beat in egg and vanilla.

Gradually blend in dry ingredients.

Form teaspoons of dough into balls, and place on ungreased cookie sheet. Flatten the dough ball by pressing down with the bottom of a glass.

Bake 8 to 10 minutes, or until golden. Remove from oven and let stand until completely cool.

Once cool, take 1/4-cup whipped topping and place it on the bottom of one cookie. Put a second cookie on top. Repeat until all cookies have been used.

Wrap each cookie in foil and place in the freezer for 1 to 2 hours until ready to eat.

Renal and renal diabetic food choices

1-1/2 starch

2 fat

Carbohydrate choices

1-1/2

Helpful hints

Try different flavors of whipped topping for variety.

Check whipped topping container — it comes in 8-ounce, 12-ounce and 16-ounce containers.

Place whipped topping in a plastic bag, snip off one tip and pipe topping onto the cookie.

Nutrients per serving

Calories 213

Protein 2 g

Carbohydrates 22 g

Fat 13 g

Cholesterol 40 mg

Sodium 85 mg

Potassium 26 mg

Phosphorus 38 mg

Calcium 14 mg

Fiber 0.4 g

Slow Cooker Pot Roast with Low Potassium Potatoes

Who can eat this: Dialysis-Diabetes

Portions: 10 Serving size: 3 ounces beef, 1/3 cup potatoes, 1/4 cup gravy or broth

Ingredients

2-1/2 pounds beef brisket, fat trimmed

1/4 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

1/2 teaspoon allspice

1 teaspoon garlic, minced

2 tablespoons tomato sauce, no salt added

1 teaspoon dehydrated beef bouillon powder or granules

12 ounces light beer

1 cup onion, chopped

3 cups leached potatoes*

Preparation

Leach potatoes to reduce potassium content. To leach: peel and cut each potato into 16 bite-sized pieces, place in a very large pot and add 1 to 2 gallons water, set aside and soak for 2 to 4 hours. Drain and rinse.

Place beef brisket in slow cooker. Combine all other ingredients except vegetables, and pour over brisket.

Add onion, cover and cook on low for 8 to 10 hours, or cook on high for 4 to 5 hours until meat is tender enough to pull apart with a fork.

Drain potatoes and add to slow cooker. Turn heat to high and cook covered an additional 30 minutes or until potatoes are cooked.

Renal and renal diabetic food choices

3 meat

1 starch

1 vegetable, medium potassium

Carbohydrate choices

1

Helpful hints

Soaking potatoes greatly reduces potassium content.

*As an alternative to soaking potatoes, cut into small pieces and boil in a large pot of water. Drain; stir potatoes into meat juices or top with gravy when serving brisket. This boiling method has been shown to reduce potassium similar to leaching if the potatoes are cut into small pieces.

Brisket may be replaced with any other pot roast.

1 medium onion yields 1 cup chopped onion.

To make gravy with meat juices, add 2 tablespoons flour to 1/4-cup cold water. Stir into slow cooker after removing meat and vegetables. Stir until gravy thickens.

2-1/2 pounds raw brisket yields 2 pounds cooked brisket.

Recipe yields 4 cups broth.

Nutrients per serving

Calories 277

Protein 30 g

Carbohydrates 16 g

Fat 9 g

Cholesterol 86 mg

Sodium 149 mg

Potassium 424 mg

Phosphorus 286 mg

Calcium 16 mg

Fiber 1.3 g

Chicken Nuggets with Honey Mustard Dipping Sauce

Who can eat this: CKD non-dialysis-Dialysis-Diabetes

Portions: 12 Serving size: 3 nuggets, plus 1 tablespoon sauce

Ingredients

1 tablespoon mustard

1/2 cup mayonnaise

1/3 cup honey

2 teaspoons Worcestershire sauce

1egg, beaten

2 tablespoons liquid nondairy creamer

3 cups finely crushed low-sodium cornflakes

1 pound boneless chicken breast, cut into 36 bite-sized pieces

nonstick cooking spray

Preparation

Stir mustard, mayonnaise, honey and Worcestershire sauce together in a small bowl. Chill sauce until nuggets are cooked, then serve as a dipping sauce.

Preheat oven to 400° F.

Combine egg and nondairy creamer in a small bowl. Crush cornflakes and pour crumbs into a large zip-lock bag.

Dip chicken pieces in egg mixture then shake in zip-lock bag to coat with cornflake crumbs.

Bake nuggets on a baking sheet sprayed with nonstick cooking spray for 15 minutes or until done.

Renal and renal diabetic food choices

1 meat

1/2 starch

1/2 high calorie

1 fat

Carbohydrate choices

1

Helpful hints

Serve nuggets on a tray with decorated toothpicks for a festive look.

Try a variety of dipping sauces, such as: barbeque sauce, curry sauce, fruit spreads or low-sodium salad dressing.

Three pieces is an appetizer portion. For a meal, increase portion to 6 to 9 nuggets.

Nutrients per serving

Calories 175

Protein 9 g

Carbohydrates 13 g

Fat 9 g

Cholesterol 48 mg

Sodium 116 mg

Potassium 92 mg

Phosphorus 76 mg

Calcium 7 mg

Fiber 0.2 g

Turkey Vegetable Chili

Who can eat this: CKD non-dialysis-Dialysis-Diabetes

Portions: 6 Serving size: 3/4 cup

Ingredients

nonstick cooking spray

1 tablespoon canola or olive oil

1 pound lean ground turkey

1/2 cup onion, chopped

2 cloves fresh garlic, minced fine

2 cups zucchini squash, chopped

one 14-ounce can stewed tomatoes, crushed

2 teaspoon chili powder

1-1/2 teaspoons cumin

1-1/2 teaspoons paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

Preparation

Spray pan with cooking spray and add oil.

Sauté ground turkey, onion, garlic and zucchini until zucchini is tender.

Drain excess liquid well.

Add stewed tomatoes and spices.

Simmer covered for approximately 1/2 hour.

Renal and renal diabetic food choices

2 meat

2 vegetables, medium potassium

Carbohydrate choices

1/2

Helpful hints

Two medium zucchini yields approximately 2 cups.

Substitute lean ground beef for turkey if desired.

Serve over cooked rice or pasta for a filling meal.

Be sure to count as 2 servings of vegetables in your daily meal plan to allow for the potassium in this recipe. If you are on a low-potassium diet, stick closely to the recommended portion.

Nutrients per serving

Calories 164

Protein 17 g

Carbohydrates 6 g

Fat 8 g

Cholesterol 47 mg

Sodium 214 mg

Potassium 517 mg

Phosphorus 189 mg

Calcium 56 mg

Fiber 2.0 g

Vanilla Lasagna

Who can eat this: CKD non-dialysis-Dialysis-Diabetes

Portions: 15 Serving size: one 3"x 2-1/2" piece

Ingredients

one small package sugar-free vanilla pudding mix

two cups unenriched rice milk

one box of honey graham crackers

two 8-ounce containers fat-free Cool Whip® frozen dessert topping, thawed

one cup mini chocolate chip morsels

Preparation

Make pudding according to package directions, substituting rice milk for dairy milk.

Gently cut one container of fat-free Cool Whip into pudding mixture.

Layer the bottom of a 9" x 13" pan with graham crackers.

Spread half of pudding/Cool Whip mixture on top of graham crackers.

Put another layer of graham crackers on top of the pudding mixture.

Spread the other half of pudding/Cool Whip mixture on top of graham crackers.

Put last layer of graham crackers on top of pudding mixture.

Use last tub of Cool Whip as icing on top of graham crackers.

Sprinkle one cup mini chocolate chips over Cool Whip.

Place in fridge overnight.

Renal and renal diabetic food choices

1 starch

1 non-dairy milk substitute

1 high calorie

Carbohydrate choices

3

Helpful hints

This recipe is best if prepared the night before you are going to serve it.

Reduce portion to 1/2 the size recommended if you have diabetes and count as 1-1/2 carbohydrate choices.

Nutrients per serving

Calories 290

Protein 3 g

Carbohydrates 45 g

Fat 9 g

Cholesterol 0 mg

Sodium 194 mg

Potassium 75 mg

Phosphorus 103 mg

Calcium 6 mg

Fiber 0.7 g

Valentines Breakfast Eggs

Who can eat this: CKD non-dialysis-Dialysis-Diabetes

Portions: 2 Serving size: 3/4 cup

Ingredients

one 6” corn tortilla

2 egg whites

2 eggs

3 green onions, chopped

2 slices of tomato, each slice 1/4” thick, chopped

2 tablespoons canola oil

Preparation

Place corn tortilla in the microwave for 1-1/2 to 2 minutes.

Crush tortilla into pieces, the size of chips.

Combine eggs and egg whites; scramble and set aside.

Put oil in a pan on medium heat and when hot, add onions and sauté 1 minute.

Add tortilla, tomato and eggs.

Stir until eggs are done. Serve hot and enjoy.

Renal and renal diabetic food choices

1-1/2 meat

1/2 vegetable, medium potassium

1/2 starch

2 fat

Carbohydrate choices

1/2

Helpful hints

Each microwave gives different cooking times, but you will know the corn tortilla is done when it smells like popcorn cooking.

Use 6 unsalted corn tortilla chips as a short cut.

Corn tortillas are high in phosphorus compared to flour tortillas or white bread. Limit corn tortillas to help reduce phosphorus, especially if your lab values have been higher than the normal range.

Nutrients per serving

Calories 251

Protein 11 g

Carbohydrates 9 g

Fat 19 g

Cholesterol 165 mg

Sodium 115 mg

Potassium 222 mg

Phosphorus 147 mg

Calcium 64 mg

Fiber 1.3 g

Apple Cranberry Slaw with Celery Seed Dressing

Who can eat this: CKD non-dialysis-Dialysis-Diabetes

Portions: 8 Serving size: 1 cup

Ingredients

1/2 medium head of cabbage

1 medium red crisp apple

1/2 cup dried cranberries, sweetened

1/4 cup toasted sliced almonds

1/2 cup vegetable oil

1/4 cup sugar

1/4 cup cider vinegar

1/8 cup onion, grated

1/2 tablespoon celery seed

1/2 teaspoon dry mustard

Preparation

Shred cabbage and chop apple into small pieces.

Combine remaining ingredients to make celery seed dressing; mix vigorously.

Pour over slaw and toss.

Renal and renal diabetic food choices

1 vegetable, medium potassium

1 fruit, low potassium

3 fat

Carbohydrate choices

1

Helpful hints

The dressing is best when made ahead and chilled.

Celery seed dressing is great with any green salad.

To reduce carbohydrate to 8 grams and 1/2 carbohydrate choice you can substitute low calorie sweetener and reduce cranberries to 1/4 cup.

Nutrients per serving

Calories 216

Protein 1 g

Carbohydrates 17 g

Fat 16 g

Cholesterol 0 mg

Sodium 12 mg

Potassium 200 mg

Phosphorus 35 mg

Calcium 45 mg

Fiber 2.7 g

Renal-Friendly Jerk Pork Tenderloin

This dish is not only low in sodium, phosphorus and potassium, it's also very delicious and simple to prepare! As dialysis patient are always on the lookout for these kinds of recipes and I just thought I'd share! (great to prepare a day ahead and leave in fridge to marinate)

what you will need...

2 lbs boneless pork loin roast

3 cloves garlic, minced

1/2 teaspoon black pepper

1 teaspoon ground cumin

2 teaspoons ground allspice

1 teaspoon chili powder

1 teaspoon ground cinnamon

2 tablespoons olive oil

6 scallions, coarsely chopped

cayenne pepper or scotch bonnet peppers, to taste (optional)

1 Preheat oven to 350 degrees.

2 Mix last 8 ingredients and coat pork tenderloin.

3 Marinate at least 2 hours.

4 Roast uncovered for about 35 minutes or until internal temperature is 160 degrees.

5 Let roast sit about 10 minutes to let juices settle.

6 Slice and serve!

Aunt Betty’s Blueberry Pancakes

1½ cups sifted plain all-purpose flour2 teaspoons baking powder3 tablespoons sugar1 cup buttermilk2 tablespoons no-salt margarine, melted2 eggs, slightly beaten1 cup canned blueberries, rinsed or 1 cup frozen, rinsed

Sift together flour, baking powder and sugar in a mixing bowl. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.

Heat a heavy 12-inch skillet or griddle and grease it lightly. Using a 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping pancake only once.

Makes 6 servings

Nutrient analysis per 2 pancakes

Calories 223

Carbohydrates 35 g

Fat 6 g

Phosphorus 100 mg

Potassium 128 mg

Protein 7 g

Sodium 196 mg

Italian Basil Chicken Sliders

Appropriate for CKD, Dialysis, Diabetes

8 servings (2 sliders/serving)

Ingredients:

16 oz. ground chicken

½ onion, peeled and diced

1 Granny Smith apple, peeled, cored and minced

1 cup wheat gluten

4 egg whites

5 cloves garlic, minced

2 teaspoon ground, dried thyme

4 teaspoons dried basil

2 teaspoons dried oregano

24 fresh basil leaves

16 slider buns, or small dinner rolls

Directions:

Mix all of the ingredients together, except fresh basil leaves and the buns. Make the meat mixture into 2 oz. patties. Place the patties on an oiled baking dish. Bake the patties in a pre-heated 350 F oven for 20 to 30 minutes, until the patties are cooked completely through. Serve each patty on bun with 3 fresh basil leaves.

Analysis: Calories 354, total fat 4.5 g, saturated fat 1.0 g, monounsaturated fat 1.2 g, polyunsaturated fat 1.7 g, cholesterol 167mg, calcium 115.7 mg, sodium 341 mg, phosphorus 173 mg, potassium 265 mg, total carbohydrates 38 g, dietary fiber 5.4 g, sugar 3.6 g, protein 29 g

Cream of Crab Soup

Appropriate for CKD, Dialysis, Diabetes

Serves 10

1 Cup Per Serving

Ingredients:

1 tablespoon unsalted margarine

1/2 medium onion, chopped

1/2 lb imitation crabmeat, shredded

1 quart low-sodium chicken broth

1 cup non-dairy coffee creamer

2 tablespoons cornstarch

1/8 teaspoon dillweed

Directions:

Melt margarine in a large cooking pot over moderate heat. Add onion and cook, stirring, until soft. Add crabmeat and cook 3 minutes, stirring constantly. Add chicken broth and bring to a boil. Reduce heat to low. Combine non-dairy creamer and cornstarch in a bowl. Stir until smooth. Add to soup and increase heat to moderate, stirring constantly, until mixture comes to a boil and thickens. Stir in dillweed.

Analysis:

Calories 87

Carbohydrates 7

Protein 4

Fat 5

Sodium 241

Potassium 80

Phosphorus 82

BBQ Pineapple Chicken

Appropriate for CKD, Dialysis, Diabetes

Serves 4

Ingredients:

4-5 oz.skinless chicken breast, diced into 2 inch cubes

20 oz can pineapple rings

2 tsp chopped garlic

1tsp dijion mustard

1/2 top wasabi paste

Directions:

Remove pineapple rings from can and save the drained pineapple juice. Mix pineapple juice with garlic, mustard and wasibi paste. Dice chicken breasts into 2 inch cubes. Combine Pineapple juice mixture and chicken together and marinate overnight in the refrigerator. Place the chicken pieces on skewers or grill on the barbeque on a metal grate. Barbecue chicken on a hot grill until the chicken is golden brown and is cooked in the center (5 to 10 minutes depending upon the temperature of your grill)

Serve over 4 pineapple rings.

Breakfast Sticky Buns

Appropriate for CKD, Dialysis

16 servings

2 Slices Per Serving

Ingredients:

1 package active dry yeast

¼ cup warm water

¾ cup rice milk, heated to a simmer

2 tablespoons sugar

2 tablespoons canola oil

3 to 3 ½ cups all-purpose flour

½ cup unsalted butter

1 package (4-serving size) butterscotch Jell-o instant pudding

1 tablespoon ground cinnamon

Directions:

Dissolve yeast in warm water. Mix warm rice milk, sugar, and oil and cool to lukewarm. Add 1 ½ cups flour, yeast mixture and stir together. Add enough of the remaining flour to make a soft dough. Turn out on a lightly floured surface and knead about 8 minutes or until dough becomes smooth across the top when it is shaped like a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, place in a warm area of your kitchen, and let rise for 15 minutes. Punch down, knead out all of the air bubbles, and shape dough into 16 balls. Melt butter add butterscotch pudding and cinnamon together. Dip each piece of dough into the mixture and place into a pre sprayed, oiled, non-stick bunt pan. Cover and refrigerate overnight. In the morning bake at 350 F for 40 minutes or until the dough is browned on top. Let cool for 10 minutes and flip out of bunt pan onto a plate and serve.

Analysis:

Calories 194

Total fat 8.2 g

Saturated fat 4 g

Monounsaturated fat 2.6 g

Polyunsaturated fat 0.8 g

Cholesterol 16 mg

Calcium 21.7 mg

Sodium 103 mg

Phosphorus 63.6 mg

Potassium 40 mg

Total carbohydrates 27.5 g

Dietary fiber 0.9 g

Sugar 6.9 g

Protein 2.8 g

Roasted Asparagus and Wild Mushroom Stew

Appropriate for CKD, Diabetes

Serves 8

2/3 cup per serving

Ingredients:

1 lb. asparagus

1 oz. dried wild mushroom medley

1 cup very hot water

2 teaspoon olive oil

2 stalks celery

1 carrot

small onion

head fennel (anise)

4 sprigs fresh thyme

pinch cayenne pepper

ground black pepper to taste

teaspoon dried sage

1 tablespoon fresh chopped parsley

1 tablespoon + 1 teaspoon dry Marsala wine

bay leaf

? teaspoon garlic powder

? teaspoon onion powder

2 cups vegetable stock,

2 oz. pine nuts

Directions:

Preheat oven to 400 F. Wash and cut off the tough bottoms of asparagus spears. Place the asparagus spears into a single layer on a baking sheet. Spray the spears with olive oil. (1 teaspoon olive oil sprayed on spears) Bake in the oven for 10 minutes. Allow the spears to cool and cut into 1-inch pieces. Reconstitute dried mushrooms in 1 cup very hot water. Heat 1 teaspoon olive oil in non-stick saucepan over medium-high heat and add diced celery, carrots, onions, and fennel and saut until onions are translucent. Add thyme, cayenne pepper, sage, chopped parsley, Marsala wine, bay leaf, garlic powder, onion powder, and keep stirring for 1 more minute over heat. Add vegetable stock, liquid from the dried mushrooms, diced wild mushrooms, and simmer for 15 minutes. Place the asparagus pieces in the bottom of the dish, add stew and sprinkle pine nuts over the top and serve.

Analysis:

Calories 97

Total fat 6 g

Saturated fat 0.6 g

Monounsaturated fat 2.2 g

Polyunsaturated fat 2.7 g

Cholesterol 0.0 mg

Calcium 40 mg

Sodium 28 mg

Phosphorus 96 mg

Potassium 335 mg

Total carbohydrates 9.6 g

Dietary fiber 3 g

Sugar 3.3 g

Protein 3 g

Grilled Chicken Sesame

Appropriate for CKD, Dialysis, Diabetes

Serves 4 (1 Chicken Breast Half per Serving)

Ingredients

1 tablespoon sesame seeds, toasted 2 teaspoons grated ginger 2 tablespoons honey 1 tablespoon reduced sodium soy sauce 1 tablespoon sherry 4 4–oz skinned, boned chicken breast halves Vegetable cooking spray

Directions

Combine first 5 ingredients in a small bowl. Set aside. Flatten chicken pieces to 1/4–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.

Analysis

Calories 179

Carbohydrates 11

Protein 27

Fat 3

Sodium 235

Potassium 302

Phosphorus 232

This recipe was submitted by CKD patient Chef Duane Sunwold.

Lemon Thyme Starkist Tuna Pasta Salad

Appropriate for CKD, Dialysis, Diabetes

Ingredients

1 pouch of StarKist Low Sodium Tuna (2.6 oz)

4 oz pasta

1 tablespoon, plus 1 teaspoon fresh chives, chopped

2 tablespoons fresh lemon thyme (or 2 tsp dried thyme)

Dressing

2 tablespoons lemon juice

1 1/2 teaspoons Dijon mustard

1 teaspoon canola oil

1/8 teaspoon dry mustard

1/8 teaspoon minced garlic

1/8 teaspoon black pepper

Directions

Cook pasta according to the directions on the package, rinse and cool after cooking. Drain tuna and add to pasta, chives and lemon thyme. Mix all of the dressing ingredients together in separate bowl and pour over pasta and tuna mixture. Mix and serve with a fresh sprig of lemon thyme on the side.

Analysis:

Calories 177, total fat 3.1 g, saturated fat 0.3 g, monounsaturated fat 1.4 g, polyunsaturated fat 0.9 g, cholesterol 15 mg, calcium 25.9 mg, sodium 157.5 mg, phosphorus 100 mg, potassium 189 mg, total carbohydrates 24 g, dietary fiber 1.2 g, sugar 0.9 g, protein 14 g

Roasted Onion Garlic Pizza

Appropriate for CKD, Dialysis, Diabetes

(12 servings)

Pizza Toppings

2 heads of garlic

5 red onions

Dried Rosemary or Thyme

Pre–heat oven to 350 F, peel garlic, place the cloves on foil, spray with olive oil, cover tightly and place in the oven for 30 to 40 minutes. The cloves will be tender. Peel and slice the red onions, place on a baking sheet, spray with olive oil, and stir before placing in the same 350 F oven for 30 to 40 minutes, turning the onions about every 15 minutes. Bake until tender and they turn a rich dark color. Roasted garlic and onions can be prepared up to 1 week prior and kept in air–tight containers in the refrigerator.

Dough

1/4 cup warm water, less-than 110 F

1 package dry yeast

2 tablespoons sugar

2 tablespoons canola oil

1 1/2 cup rice milk, warmed to 100 to 105 F

3 to 4 cups AP flour

Soften the yeast by mixing the yeast with 1/4 cup warm water and let set for 5 minutes. In a mixing a bowl, add sugar, oil, rice milk, 2 cups of flour and soften yeast. Slowly add flour until the mixture forms into dough that pulls away from the sides of the mixing bowl. Keep kneading the dough for 5 to 10 minutes. Spray oil into a bowl, add dough and spray the top of the dough. Cover the dough with plastic wrap and let rise until double about 30 minutes. Punch dough down, divide into 6 equal pieces and roll out into the shape of your pizza; smaller circles for thicker crust and larger circles for thinner crust. Spread the roasted garlic cloves on the dough, add the roasted red onions and sprinkle with Rosemary or thyme. Bake in a pre–heated 400 F oven for 12 to 15 minutes, until the dough is browned on the bottom and the top sides. Slice into 6 pieces and serve 3 pieces per person.

Analysis:

Calories 206, total fat 3.4 g, saturated fat 0.3 g, monounsaturated fat 2 g, polyunsaturated fat 1.1 g, cholesterol 0.0 mg, calcium 26 mg, sodium 14.3 mg, phosphorus 82.3 mg, potassium 130 mg, total carbohydrates 39 g, dietary fiber 2 g, sugar 5.4 g, protein 4.6 g

Duel Debate Module

Should the government have a say in our diets?

Yes

Yes

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    • marla 5 months ago

      NO! the government needs to run the government not our lives. Maybe if the doctors educated the benefits of proper diets, then just maybe we would have less sickness! Maybe if the schools taught proper nutrition and the benefit of food as medicine.

    No

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      • anonymous 4 years ago

        i think the government has their hands in enough of our stuff, leave our food be.

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          hearmelxl 5 years ago

          I was slapped again and nearly punched by my mother's hand. The feeling was so intense..

          adidas wings shoes

        • Lady Lorelei profile image

          Lorelei Cohen 5 years ago from Canada

          There certainly are still many delicious recipes for those suffering from renal failure. It is nice to know that even in very ill health one can still enjoy delicious meals. Welcome to squidoo. If you have any questions there is a Help&Tips link in the upper left hand corner of your screen.