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Renal failure is a stage where your kidneys are no more able to sieve and clean blood
Renal diet best cookbook will guide you on how to treat or control it, for instance if the function of a kidney falls beneath 10% of normal, a kidney transplant or dialysis is often required.
That is why renal diet Menu is important to all diagnosed persons out there.
Renal diet best cookbook is important to all diagnosed persons because you will find some renal diet that will help you stop the progression of renal Failure also help to control Phosphorous Levels and Potassium In your Body, and it also assist in limiting your intake of protein, while the strength of your born is maintained by ensuring that the levels of phosphorous doesn’t go beyond what is required in your blood stream
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Veröffentlichungsjahr: 2020
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Renal Diet Best Cookbook
Eat Right And Become Healthier
Mary john
––––––––
Copyright © 2019 Mary john
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.
Table Of Content
Introduction
The renal failure
Symptoms
The Causes
Treatment
Renal diet and its benefit
The renal diet menu essential
What to Eat and What not to eat
Best Foods for individual with kidney problems
RENAL DIET BREAKFAST RECIPES
Renal Diet Breakfast: Loaded Veggie Eggs
Mexican Egg & Tortilla Skillet Breakfast (Megas)
Fresh Fruit Compote
Breakfast Burritos with Eggs and Mexican Sausage
Orange Flavored Coffee
RENAL DIET RECIPES FOR LUNCH
Low Salt Macaroni and Cheese
Chicken Fusilli Salad
Italian Eggplant Salad
Hawaiian Chicken Salad
Chicken Waldorf salad
RENAL DIET DINNER RECIPES
Fast and Juicy BBQ Ribs with Marinade
Shrimp & Coconut Curry Noodle Bowl
Curried Turkey and Rice
Italian Eggplant Salad
Honey Garlic Chicken
Chili Con Carne and Rice
Chicken Nuggets with Honey Mustard Sauce
Chicken Enchiladas
Chicken and Bow-Tie Pasta (Farfalle)
Burritos Rapidos (Fajitas)
Tasty Beef Ribs
RENAL DIET SIDES RECIPES
Low Salt Macaroni and Cheese
Fresh Fruit Compote
Cool Coconut Marshmallow Salad
BBQ Corn on the Cob
Cauliflower in Mustard Sauce
Pineapple Coleslaw
RENAL DIET DESSERT RECIPES
Mini Pineapple Upside down Cakes
Sugarless Pecan & Raisin Cookies
Spicy Raisin Cookies
Crispy Butterscotch Cookies
Dutch Apple Pancake
Gooey, Carmel-Filled Butterscotch Cookies
Butterscotch Apple Crisp
Low Sodium Pound Cake
RENAL DIET SALAD RECIPES
Chicken Fusilli Salad
Italian Eggplant Salad
Hawaiian Chicken Salad
Fresh Fruit Compote
ttLiberty Salad
Cool Coconut Marshmallow Salad
Chicken Waldorf salad
RENAL DIET SOUP AND STEW RECIPES
Chicken Noodle Soup for Kidney diet
Chicken Stew with Mushrooms and Kale
Cauliflower Apple Soup with Roasted Garlic Crostini
Chicken Chili Stew
Corn and Fennel Soup
Thai Fish Soup
Roasted Red Pepper Soup with Garlic Croutons
RENAL DIET VEGETARIAN
Collard Greens Southern Style
Zucchini Corn Sauté
Roasted Vegetable Salad with Arugula and Bocconcini
Garlic Green Beans Salad
Sesame Asparagus
Baked eggplant fries
Vegetable and Tofu Stir-Fry
Fresh Basil Pesto with Pasta
Eggplant and Tofu Stir-Fry
Tofu Fingers
Introduction
So many people have sigh of the disease and don’t know they are on the high risk.
You cannot reverse chronic kidney disease but there are some options you will learn to prevent it from getting worse, one of the effective ways is to eat right because the health of your kidney is affected through your diet, so it is very good to know the suitable food for you and the one that will bring problem to your health.
Do you know that a proper renal diet menu helps you to control the intake of protein, phosphorus sodium and potassium so that it will not proceed to the next?
If you are going with a diet plans, this book will help you reduce the number of not needed formed by your body which will lesser the works of your kidney and possibly keep the function of your kidney.
If you are worrying about what to eat as diagnosed patience don’t worry because this renal diet best cookbook will put you through on what to eat and what not to eat.
The renal failure
Renal failure is a stage where your kidneys are no more able to sieve and clean blood. Or renal failure is when your kidneys no more working the way it supposed to work.
Symptoms
The symptoms can differ based on how bad your kidney failure is, how rapidly it is becoming worse, and what the causing is.
The 2 main detect kidney failure are acute renal failure and chronic renal failure.
The Acute Renal Failure (ARF) takes place when the kidneys unexpectedly stop sieving waste products from your blood.
The signs of Acute Renal Failure (ARF):
Confusion
Abnormal blood and urine tests
Seizures
Coma
High blood pressure
Swellings of the feet, hands, and face (edema)
Internal bleeding
The signs of Chronic Renal Failure – (CRF)
Chronic Renal Failure (CRF) builds gradually with very small number of symptoms in its early stages.
A patient with Chronic Renal Failure (CRF) may have no symptoms until the function of the kidney declines to 20% or less. When you get to that stage, these symbols may surface:
Abnormal blood and urine tests
Weight loss for no reason
High blood pressure
Nausea
Low red blood cell count (anemia)
Metal taste in your mouth
Vomiting
Shortness of breath
Chest pains
Loss of appetite
Confusion
Numbness and tingling
Seizures
Coma
Itching
Fatigue
Easy bruising
Muscle twitches and cramps
Headaches
Yellow-brown skin color
Weak bones that break easily
Trouble sleeping Itching
Swelling of the hands, feet and face (edema)
The Causes
Acute renal failure (ARF) is most likely to occur with:
Low blood flow (which happened as an outcome of an accident or complicated surgery)
Swelling of the kidney (which take place as an outcome of infection or drug)
Sudden blockage (which happened as a result of kidney stone)
Very high blood pressure
With Acute renal failure (ARF), the kidney frequently reverse to normal or close to normal after being treated. While Chronic Renal Failure (CRF) is the function of kidney is permanently damage.
The well known geneses of this Chronic Renal Failure (CRF) are:
Chronic glomerulonephritis (kidney damage)
High blood pressure
Polycystic kidney disease
High blood sugar (diabetes)
Kidney infection
Blocked urinary tract
Diagnosis
Creatinine level." Is often, found in Kidney failure after test.
Kidney that is working accordingly will take out extra creatinine from your blood stream and eliminate it in urine. More having creatinine in your blood signifies that your kidneys are not cleaning the blood as they should. After the test you can spot something is incorrect before a patient having kidney failure feels sick.
Treatment
You need to treat the cause of acute renal failure (ARF), (which is high blood sugar or a kidney stone, blood pressure that is too low or the one that is too high,). At times you need dialysis for short time.
You need to treat the cause of Chronic Renal Failure (CRF), (which is also high blood sugar and high blood pressure) all this can slow the illness. Chronic Renal Failure (CRF) can cause end stage of kidney disease.
When the function of kidney falls beneath 10% of normal, a kidney transplant or dialysis is often required, particularly if you have a signs of uremia (accumulation of waste in blood), such as itching and nausea
Renal diet and its benefit
The benefit of a Renal Diet to Kidney Dialysis Patients
The menu of a renal diet plays a very significant role to the body of the diagnosed person that has chronic renal disease. Because the person must eat the right food the plan of a renal diet is vital because missing any one can make their state worse, this are why renal diet plans are serious and should lead to use a dialysis diet plan.
Additionally, the kind of renal diet plan depends on the harshness of the disease as the treatment take on. When making your renal diet menu, you must consider the stage of your kidney disease.
The renal diet menu essential
1. It Manages the Kidney Disease, The renal diet plan assistance the patient to get rid of toxic substances in their body, since you can get toxins through food.
2. A smaller amount of Taxation for the kidneys, controlling some certain intake of protein and electrolytes is essential, which income that the kidneys can continue to work and keep your blood pressure the way it supposed to work.
3. The gain of renal diet put to an end of renal Failure, the mean concern of a renal diet menu is to stop renal failure,
4.The benefit of renal diet menu help to control Phosphorous Levels and Potassium In your Body, and it also assist in limit your intake of protein, while the strength of your born is maintained by ensuring that the levels of phosphorous doesn’t go beyond what is required in your blood stream.
What to Eat and What not to eat
You need thing that will make your body still perform but understand that food is not the merely thing that energized your body. Do you know that some food you consumed contributes in building your cells? Once you have chronic kidney disease (CKD), one of the ways to protect your kidneys and feel better is to take a fresh look of things you consumed.
Fruits, lean meats, whole grains, Beans and peas, vegetables and nuts and seeds, are finest for your body. While food that are package in box, can, jar, or bag are factory processed foods. A lot of processed foods have plenty of fillers and chemicals, preservatives,
Vegetables and Thin-skinned fruits are likely to have the most pesticides.
Strawberries, Spinach, Nectarines, Apples, Grapes, Celery, Peaches, Kale/Collard greens, Sweet bell peppers, Hot peppers, Cherry tomatoes, Cucumbers, Snap peas (imported), Potatoes
Junk food and Fast food can be cheap and very tasty. But they may possibly be prepared with no quality ingredients or deep fried.
Protein
The three main parts that makes up food are carbohydrates, fat, and Protein. You can get protein from, seeds, nuts and meats, dairy, and some vegetables. Study the content of protein foods you like. Eat more vegetables and smaller amount of meat. Make sure you know your portion amounts so you stay in the accurate range.
Should be in case your kidneys fail and you under goes a dialysis, the plan of your meal will change. You will require consuming more protein again to build up what you lose in the course of your treatment.
Phosphorus
Phosphorus is made up from dairy, poultry, fish, meat, nuts, cola drinks, and beans. Any kidney that is not strong cannot take out much phosphorus from your blood. Make effort to minimize the quantity of phosphorus you consume.
Salt
Sodium is found in salt and your body needs some of it to assist control the balance of fluid and blood pressure. But, a lot of us get more salt into our foods than is healthy. And, do you know if you have a high blood pressure, a high salty food can make it become worse
Below are Some High Sodium Foods
Crackers, Breads, and cereals, (some)
Pretzels, cheese puffs, chips
Canned vegetables (rinse well, or try frozen instead)
Condiments, like soy sauce, salad dressings, ketchup, and mustard
Canned stews and soups
Cottage cheese and some other cheeses
Baking or pancake combinations
Foods package with seasoning (such as, mac and cheese, ramen noodles, flavored rice, or pasta side dishes)
Processed meats, like bacon, hot dogs, and deli meats
Pickled foods, olives
Frozen dinners
Tomato and vegetable juices; spaghetti sauce
Potassium
Once you have chronic kidney diseases (CKD), having too much and too little of potassium will stop your heart, that is why kidneys that are healthy keep the mineral potassium into a tight range in your blood.
Your kidneys may not be able to remove too much of potassium and it can accumulate in your body to insecure levels.
Individuals who are in the first stages of chronic kidney disease (CKD) will have separate dietary limits than individual with end-stage kidney failure or renal disease.
Individual who has end-stage renal disease that needs dialysis will as well have changing dietary limits.
A lot of individual in end-stage kidney disease must follow a kidney-friendly diet in other to avoid accumulating certain nutrients in their blood or chemicals.
You may be asked by your doctor to limit the intake of potassium in other to be safe and protect your heart. For every single day, ask the amount to aim. Because the quantity may change in case your kidneys become worse.
Below are number of high potassium foods that you may limit
Avocados
Beets and beet greens
Bananas
Clams
Carrot juice
Dried fruit (e.g., raisins apricots, dates, juice, prunes and figs)
Enhanced” fresh meats (read the labels and look for potassium)
Dried lentils, soybeans, chickpeas, peas, and beans (all kinds)
Hard squash (e.g. butternut, acorn,)
Fish (e.g., salmon, cod, halibut, clams, tuna trout,)
Jerusalem artichokes
Melons, like cantaloupe
Milk (non–fat)
Mangos
Molasses
Oranges
Parsnips
Nuts
Potatoes and sweet potatoes
Tomatoes and tomato products
Salt substitutes
Yogurt (low fat)
Spinach
Fluids
Whereas your kidneys are working the essential blood flow that means you must stay hydrated. It doesn’t stress your kidneys to consume fluids. You don’t need to be told to minimize the intake of fluids with stage 3 of chronic kidney disease (CKD) except you preserve liquid and have swelling.
In all, drink once you are thirsty. Maximum of foods have a number of water into them, so you don’t need to worry about receiving eight 8–oz. glasses each day.
You don't need to drink soda. it was researched that 2 or extra diet sodas every single day can cause the damage of kidney or make it develop more rapidly.
Sugar and Starch
In case you have to mush weight or diabetes, eating lesser amount of starchy and sugar food can have large payoffs in your health
Below are starchy and Sweets food you may minimize.
Ice cream
Corn and corn products like puffs, chips, cereal, and more.
Candy
Hard squash
Dried lentils, peas, beans, and more are high in potassium.
Plantains
Wheat products like bagels, bread, cereal, crackers, cake, muffins, and more.
Potatoes and sweet potatoes
White rice with rice cereal
Minimize meat and Shellfish
High levels of purines can be found in shellfish, which will be a problem once you have gout. So, it will be very wise for you to cut down on shellfish in case you consume it a too much.
Note: Talk to your care team before you take any supplement, vitamin, or over the counter remedy. When your kidneys don't work well, these can build up in your body to levels that could harm you.
Best Foods for individual with kidney problems
All this diet listed below is often referred to renal diet.
Cauliflower
Blueberries
Sea Bass
Red Grapes
Egg Whites
Garlic
Buckwheat
Olive Oil
Bulgur
Cabbage
Skinless Chicken
Bell Peppers
Onions
Arugula
Macadamia Nuts
Radish
Turnips
Pineapple
Cranberries
Shiitake Mushrooms
RENAL DIET BREAKFAST RECIPES
Renal Diet Breakfast: Loaded Veggie Eggs
Preparation Time 5min Cooking Time 7min
Ingredients
3 c fresh spinach
1 garlic clove, minced
1 c cauliflower
1 tbsp. of any oil you desired (like avocado oil or coconut that are fine for high heat)
1/4 c bell pepper, chopped
1/4 tsp. of black pepper
Optional tomatoes on side if no potassium restriction
1/4 cup of onion, chopped
Fresh parsley and spring onion for garnish
4 whole eggs
Direction
1. Whip your pepper and eggs until fluffy lightly, set aside.
2. into a big skillet, heat up your oil over an average heat.
3. Put your pepper follow by your onions into your skillet then stir-fry until your peppers is golden.
4. Put in your garlic, stirring speedily to mix and instantly putting your spinach and cauliflower.
5. Stir-fry vegetables, put the heat to average-low and then cover for 5min.
6. Put in your eggs, rousing to mix with your vegetables.
7. After the eggs are well cooked, top with your spring onions or fresh parsley.
Nutritional Information preserving
Calories 240, Fat 16.6g, Protein 15.3g, Carb 7.8g
Mexican Egg & Tortilla Skillet Breakfast (Megas)
Ingredients
1/4 cup of low salt ketchup
2 green onions, sliced thin, with some green showing
1 bag (6oz) unsalted tortilla chips*, broken up
1 teaspoon of chili powder
8 eggs (or egg beaters)
2 Tablespoon of Butter
Direction
1. Whip your eggs until well mixed.
2. Put your ketchup follow by your onion and chili powder. After that whip once more until well combined set aside
3. Dissolve your butter, follow by your tortilla chips into your skillet and then stir-fry over normal heat until well warmed. Stir in your egg combination and mix until your preferred consistency. On your heated plates, serve instantly.
Nutrient Information per serving
Calories: 297, Protein: 11 g, Fat: 20 g, Carb: 20 g
.
Fresh Fruit Compote
Ingredients
1 Apple, cut into bite-size pieces
1/2 cup Strawberries, fresh or frozen
1/2 cup Peaches, pared, cut
1 Banana, cut into bite size pieces
1/2 cup Blackberries, fresh or frozen
1/4 cup Red raspberries, fresh or frozen, sweetened, not thawed
1/2 cup Blueberries, fresh or frozen
1/2 cup Orange juice, fresh or canned, unsweetened
Directions
1. Decant your orange juice into a big container.
2. Put in all your listed ingredients.
3. Gradually mix.
4. In case you are using frozen fruit, allow to sit for 4 hours at room temperature before using.
Nutrient Information per serving
Calories 44, Protein .5 g, Fat .2 g, Carb 11 g
Breakfast Burritos with Eggs and Mexican Sausage
Ingredients
3 eggs, beaten
3 flour tortillas
3 ounces of chorizo (Mexican sausage)
Directions
1. With your skillet, Fry chorizo until dark.
2. Put in your eggs and then allow cooking until ready.
3. With your combination, fill warmed tortillas and then roll up, fold the edges of the bottom before rolling to save your filling from pulling out.
Nutrient Information per serving:
Calories: 320, Protein: 16 g, Fat: 20 g, Carb: 18 g
Orange Flavored Coffee
Ingredients
1 cup of Coffee Mate Powder
1/2 teaspoon of dried orange peel
3/4 cup of sugar
1/2 cup of instant coffee
Directions
1. With your blender put all the ingredients and then blend until powdered.
2. For every single serving, put 2 round teaspoons of your coffee and then combine into a cup and then put in your boiling water.
Nutrient Information per serving:
Calories: 47, Protein: 0.4 g, Fat: 0.8 g, Carb: 9 g
RENAL DIET RECIPES FOR LUNCH
Low Salt Macaroni and Cheese
Ingredients
1 teaspoon of margarine or salt free butter
2 to 3 cups of boiling water
1/2 cup grated of cheddar cheese
2 cups of noodles, (any shape you desired)
1/4 teaspoon of dried mustard
Directions
1. Allow your water to boil a little, then put in your noodles, after that allow cooking for 5-7 minutes until soft.
2. Sieve.
3. Despite the fact that it is still very hot, drizzle your cheese, mix in your mustard and butter.
Nutrient Information per serving:
Calories: 163, Protein: 6 g, Fat: 7 g, Carb: 20 g
Chicken Fusilli Salad
For Dressing
1/2 cup of olive oil
1/4 cup of vinegar
1/2 teaspoon of white pepper
1/4 teaspoon of basil
1 teaspoon of sugar
For Salad
3 cups of cooked fusilli pasta (any pasta shape will work)
8 ounces cold cooked chicken, diced
1/2 cup for frozen peas, defrosted
1/2cup of chopped red pepper
1 cup of sliced zucchini
1 medium carrot, sliced thinly
2 cups of shredded lettuce
Directions
1. Into a container that is coverable, decant in your dressing ingredients and then shake to mix well. After that put into your fridge to sit for 2hours at least shake once more before combing with your salad.
2. Jointly combine your zucchini, chicken, carrot, peas, pasta, and red pepper into a big bowl.
3. Decant in your dressing then mix fine. With 4 plates split your lettuce then top with the combination of your salad.
Nutrient Information per serving:
Calories: 477, Protein: 18 g, Fat: 29 g, Carb: 39 g
Italian Eggplant Salad
Ingredients
1 little onion, chop up
1 clove garlic, chopped
1/4 tsp. of black pepper
1 average tomato, chop up
3 tbsp. of your olive oil
3 cups of cubed eggplant
1/2 tsp. of oregano
2 tbsp. of your white wine vinegar
Directions
1. Into a saucepan, Put in eggplant into boiling water.
2. Heat up again to boiling; lessen the heat.
3. Cover up and then let it cooks for 10min at least until tender; sieve.
4. into your glass plate set in your eggplant and onions.
5. Mix jointly your pepper, vinegar and garlic.
6. Empty your onion and eggplant on it and then mix well.
7. Mix in your oil before serving.
Nutritional Information per serving:
Calories: 69, Fat: 5 g, Protein: 1 g, Carbs: 6 g
Hawaiian Chicken Salad
Ingredients
1/4 tsp. of Pepper
1-1/4 Cups of lettuce, Shredded Head
1/2 tsp. of Sugar
1/2 Cup of Diced Celery
Paprika
1 Cup of sieved Unsweetened Pineapple portion
Dash Tabasco Sauce
2 tsp. of Lemon Juice
1-1/2 Cups of diced safe to eat Chicken
1/2 Cup of your Mayonnaise
Directions
1. with your bowl put in pineapple, lettuce, chicken, and celery.
2. Jointly combine your mayonnaise, pepper, sugar, Tabasco, and, lemon juice.
3. Put in your chicken combination and then mix very well.
4. After that serve on lettuce leaf and then drizzle with paprika.
Nutrient Information per serving:
Calories: 402, Protein: 17.5 g, Fat: 24.5 g. Carb: 31 g
Chicken Waldorf salad
Ingredients
1/2 tablespoon of ground ginger (optional)
1/2 cup of apple, chopped
1/2 cup of celery, chopped
2 tablespoons of raisins
8 ounces chicken or turkey, cooked and cubed
1/2 cup of Miracle Whip
Directions
1. With your blender jointly all the above listed ingredient until well mixed.
2. It will be best if allow to sit in your fridge for some time to blend the flavors.
Nutrient Information per serving:
Calories: 224, Protein: 14 g, Fat: 15 g, Carb: 10 g
RENAL DIET DINNER RECIPES
Fast and Juicy BBQ Ribs with Marinade
Ingredients
1 teaspoon of hot pepper sauce
2 teaspoon of dry mustard
2 tablespoons of brown sugar
2 tablespoons of sweet onion finely chopped
1 teaspoon of brown seasoning sauce
1 tablespoon of all-purpose flour
1/4 cup of apple cider vinegar
1-1/2 tablespoon of no salt butter
1 garlic clove, chopped or grated
1/4 teaspoon of salt
1 cup of water
2 tablespoons of tomato paste
1/4 cup of honey
2 tablespoons of tomato paste
Direction
1. Nicely cut your onion and then mince your garlic clove.
2. On low heat, in your sauce pan, soften your butter.
3. Put in your garlic and onion and then allow heating until browned lightly.
4. Apart from flour put in your outstanding ingredients.
5. Keep on to heat and whip over average heat until combined and the sauce start boiling lightly. Neat down the heat before setting your flour.
6. Hit until well joint and the sauce commence to thicken. After that cover your sauce pan and keep aside for marinating ribs for your BBQ grill.
7. In case you are not using instantly, put in your frozen until you are set to thaw
Nutritional information per serving
Calories 56, Fat 8 g, Protein 1 g, Carb8.97 g
Shrimp & Coconut Curry Noodle Bowl
Preparation time 15min cooking time 30min
Ingredients
1 sweet onion, diced
2 tablespoons of coconut oil
2 cloves garlic, minced or grated
2 zucchini or summer squash, diced
2 ears sweet corn kernels, (removed from the cob)
Juice and zest from half a lime
1 tablespoon of fresh ginger, grated
2-3 tablespoons of Thai red curry paste
Top with 1/4 cup of fresh cilantro (or basil, roughly chopped)
1/3-1/2 cup of water
8 ounces rice noodles
1 tablespoon of low sodium soy sauce
2 teaspoons of honey
1 14-ounce cans coconut milk, full fat
Optional: Add 12 large shrimp sautéed with a pinch of salt and pepper in a tablespoon of extra virgin olive oil
Top with sliced jalapeño pepper and/or chopped green onions
Direction
1. Directly cook your rice noodles as it is on the package.
2. In your huge skillet, then reheat your coconut oil. Put in your onion and cook for 5min on high heat. Put in your ginger, corn, zucchini, and garlic and then allow cook for 5min extra until all starts to soft.
3. Mix in your curry paste and then allow cooking for additional 1min.
4. Mix in your, honey, water, and coconut milk and soy sauce. Optional: put in your stir-fried shrimp. Allow to boil, and then allow cooking for 5min until your combination start to thicken. In case your sauce becomes too thick you can put in extra water.
5. Take out your skillet from heat. Either put in your basil or cilantro, and the mix in your zest and lime juice.
6. Separate your rice noodles into a different serving bowls and then top with your curry combination. Optional: Top with green onions and jalapeño peppers, to taste.
Nutritional
Calories: 418, Protein: 16 g, Fat: 27 g, Carb: 36 g
Curried Turkey and Rice
Ingredients
1 medium onion, chopped
1 pound turkey breast cut into 8 (2 oz.) cutlets
2 teaspoons of curry powder (Curry powder can be found in mild or spicy.)
1 tablespoon of unsalted margarine
1 cup low-sodium chicken broth
2 tablespoon of flour
2 cups cooked white rice
1/2 cup of non-dairy creamer
1 teaspoon of sugar
1 teaspoon of vegetable oil
Directions
1. with your big skillet, heat up your oil. Put in your turkey. And then allow cooking for 10min, whirling once until no more pink,
2. after that put in your turkey on plate. To keep warming, cover with foil.
3. Into the same skillet, dissolve margarine. Put in your curry powder and onion.
4. Cook, rousing for 1Min. put in your flour rousing continually.
5. Mix in your sugar, non-dairy creamer and broth. Mix infrequently until thickened.
6. Bring back your turkey into your skillet. Then allow Cooking for 2min, whirling to coat until heated well.
7. Serve your turkey and sauce on rice.
Nutritional Information per serving:
Calories: 154, Protein: 8 g, Fat: 5 g, Carb: 20 g
Italian Eggplant Salad
Ingredients
1/4 tsp. of your black pepper
1 little diced onion
3 tablespoons of olive oil
2 tablespoons of white wine vinegar
1/2 teaspoon of oregano
1 clove garlic, chopped
1 average tomato, chopped
3 cups of cubed eggplant
Directions
1. With your saucepan, put in your eggplant into boiling water.
2. Heat up again to boiling; lessen the heat.
3. Cover and allow cooking 10min at least until tender; after that sieve.
4. into your glass dish put in your onions and eggplant.
5. Jointly combine your pepper, vinegar, and garlic.
6. After that decant your onion and eggplant; and then mix.
7. before serving mix in your oil.
Nutritional Information per serving:
Calories: 69, Protein: 1 g, Fat: 5 g, Carb: 6 g
Honey Garlic Chicken
Ingredients
1 teaspoon of garlic powder
1/2 cup of honey
1 tablespoon of olive oil
1/2 tsp. of your black pepper
4 pound roasting chicken
Directions
1. Heat up your oven to 350 F.
2. With your olive oil, Grease your baking pan.
3. Put in your chicken into the pan careful not to overlay pieces. Coat your chicken with seasoning and honey.
4. After that allow Baking for 1hour or until the both side are browned. Flip once while cooking.
Nutritional Information per serving:
Calories: 279, Protein: 13 g, Fat: 10 g, Carb: 36 g
Chili Con Carne and Rice
Ingredients
1 teaspoon of paprika
1 cup of chopped onion
2 teaspoons of garlic powder
1 can (6 oz) no-salt tomato paste
3-1/2 cups of cooked rice
1 teaspoon of ground cumin
1 cup of chopped green pepper
1/2 cup of cooked pinto beans (without salt)
3 cups of water
1 pound lean ground beef
Directions
1. Into your large pot, brown your ground beef and then sieve the fat.
2. Put in your green pepper and onion; allow cooking until onion is clear. Put in your outstanding ingredients and then allow cooking for 1-1/2 hours.
3. Serve on steaming hot rice.
Nutritional Information per serving:
Calories: 260, Protein: 15 g, Fat: 9g, Carb: 30 g
Chicken Nuggets with Honey Mustard Sauce
Ingredients
2 tablespoons of liquid nondairy creamer
1/3 cup of honey
Nonstick cooking spray
2 teaspoons of Worcestershire sauce
1 egg, beaten
1 tablespoon of Dijon mustard
1/2 cup of mayonnaise
3 cups finely crushed low sodium cornflakes
1 pound boneless chicken breast cut into 36 bite-sized pieces
Directions
1. Jointly mix your honey, Worcestershire sauce, mustard, and mayonnaise in a
2. Small bowl. Freeze your sauce until nuggets are well cooked, after that serve as a dipping sauce.
3. Heat up your oven to 400°F.
4. With your small bowl mix your nondairy creamer and egg. Grand cornflakes and then decant your crumbs into a big zip-lock bag.
5. Dip your chicken pieces into egg combination, then jiggle in zip-lock bag to coat very well with cornflake crumbs.
6. With your baking sheet spray, bake your nuggets with nonstick allow cooking for 5min until ready.
Nutritional Information per serving:
Calories: 166, Protein: 7 g, Fat: 8 g, Carb: 17 g
Chicken Enchiladas
Ingredients
For Enchilada Sauce:
1 tablespoon of olive oil
1/2 teaspoon of dried oregano
1 teaspoon of minced onion
1/2 teaspoon of dried basil
2 1/2 teaspoons of chili powder
2 teaspoons of parsley, minced
2 cloves garlic, minced
1/2 teaspoon of ground cumin
1 cup of water
6-ounce cans no-salt tomato sauce
1/2 teaspoon of your smashed black pepper
For Enchiladas:
8 ounces chicken (about 2 chicken breasts), boiled, shredded
1 medium onion, chopped
2 tablespoons canola oil
8 ounces low sodium chicken broth
7 ounces can dice green chiles
3 green onions, chopped
8 ounces sour cream
1 cup shredded Monterey jack cheese
7 6”-flour tortillas
Enchilada sauce (recipe)
Directions
For Enchilada Sauce:
1. on an average heat, heat up your oil into a saucepan. Put in your onions and garlic and then stir-fry for 2min.
2. Put in the outstanding ingredients and then allow boiling. Lessen the heat and cook for 15-20 minutes. Keep aside.
For Enchiladas:
3. Heat up your oven to 350°F.
4. Heat oil into a big skillet on an average heat. Put in onions and then allow cooking for 5min.
5. Put in your chicken broth, green chile peppers and chicken. Allow to boil, lessen the heat and cook for 15min.
6. Combine your sour cream and half of your green onions.
7. With your Spoon scoop 1/3-cup chicken combination into every single tortilla. Roll up your tortilla and put seam down into every single layer in your 9×9 baking dish. Top with your enchilada sauce and cheese and then allow Baking for 30min.
Nutritional Information per serving:
Calories: 351 kcals, Protein: 17 g, Fat: 21 g, Carb: 25 g
Chicken and Bow-Tie Pasta (Farfalle)
Ingredients
3 cups of cooked bow-tie pasta (any shape will work)
2 cloves garlic
8 ounces chicken breast
1-1/2 cups of chopped broccoli (frozen)
1/4 cup of olive oil
1 cup of chopped red pepper
1/2 cup of your slice green onions
1 teaspoon of ground basil
3/4 cup of white wine
1/4 teaspoon of cayenne pepper
Up of low sodium chicken broth (or homemade without salt)
Directions
1. With your large skillet, Stir-fry your garlic in oil.
2. Put in your chicken breast dice into little strips and then brown.
3. Put in your outstanding ingredients and then allow cooking for 15min.
4. Mix with your cooked bow-tie pasta and then serve straightaway.
Nutritional Information per serving:
Calories: 258, Protein: 13 g, Fat: 10 g, Carb: 25 g
Burritos Rapidos (Fajitas)
Ingredients
4 Corn tortillas (much lower in sodium than wheat)
2 eggs or leftover meat, fish or chicken
1/2 cup of diced green or white onion
1/2 cup of diced red or green pepper
Toppings:
Grated cheddar cheese, sour cream, lettuce, fresh salsa
Directions
1. with your non-stick spray, Spray on your fry pan. Put your onions and peppers and then allow cooking until onion is transparent, and your peppers are bright.
2. Put in your meat or eggs and then cook, rousing infrequently, until ready.
3. For the moment, wrap in your corn tortillas into a wet paper towel, and then allow microwaving for 1min.
4. after that serve with any toppings of your choice.
Nutritional Information per serving
Calories: 93 kcals, Protein: 8 g, Fat: 1 g, Carb: 13 g
Tasty Beef Ribs
Ingredients
1/8 teaspoon of red pepper
2 teaspoons of chili powder
1 tablespoon of paprika
4 pounds large beef ribs
1/4 teaspoon of mustard powder
1/2 teaspoon of garlic powder
1/4 cup of pineapple juice
Directions
1. Place your Pans to Roast in oven for 30min in 450 F degree. Sieve.
2. Use your pineapple juice to brush ribs.
3. Combine together the outstanding ingredients. Drizzle uniformly on all sides of the ribs.
4. Lessen your oven to 350 F degrees. Roast ribs for extra 45-60min with meaty side up.
Nutritional Information per serving:
Calories: 187, Protein: 19 g, Fat: 11 g, Carb: 2 g
RENAL DIET SIDES RECIPES
Low Salt Macaroni and Cheese
Ingredients
2 cups of noodles, (any shape you want)
2 to 3 cups of boiling water
1/2 cup grated cheddar cheese
1 teaspoon of margarine or salt free butter
1/4 teaspoon of dried mustard
Directions
1. Boil your water, put in your noodles, and then allow cook for 5-7min till soft.
2. Sieve.
3. Empty your cheese, while very hot, then blend in your mustard and butter.
4. (Optional – allow Baking for 10-15min at 350 or until golden brown on top for an additional yummy crunch.)
Nutritional Information per serving:
Calories: 163, Protein: 6 g, Fat: 7 g, Carb: 20 g
Fresh Fruit Compote
Ingredients
1 Apple, cut into bite-size pieces
1/2 cup of Blackberries, fresh or frozen
1/2 cup of Blueberries, fresh or frozen
1 Banana, cut into bite size pieces
1/4 cup of Red raspberries, fresh or frozen, sweetened, not thawed
1/2 cup of Orange juice, fresh or canned, unsweetened
1/2 cup of Peaches, pared, cut
1/2 cup of Strawberries, fresh or frozen
Directions
1. Into a large container, decant your orange juice.
2. All the ingredients stated above put together.
3. Mix gradually.
4. Should be in case you are making use of frozen fruit, let it sit in room temperature for 4 hours at least for thawing.
Nutritional Information per serving
Calories 44, Protein .5 g, Fat .2 g, Carb 11 g
Cool Coconut Marshmallow Salad
Ingredients
1 package (8.8 ounces) of fruit flavored marshmallows
1 cup of dried coconut, shredded
2 cups of sour cream
1 can (15 ounces) of drained fruit cocktail
Directions
1. Into your bowl combine all your listed ingredients.
2. Discharge into your glass bowl before serving.
3. Allow to sit in your fridge for 1hour before serving, if you desire a creamy salad. Or you like a molded salad, then allow staying in your fridge all through the night.
Nutritional Information per serving:
Calories: 317, Protein: 3 g, Fat: 18 g, Carb40 g
BBQ Corn on the Cob
Ingredients
3 tbsp. Of your olive oil
1 tsp. of parsley
1 tsp. of teaspoon dried thyme
4 fresh corns on the cob cut into 8 halves
1/2 tsp. of your black pepper
1 tbs. of grated parmesan cheese
Direction
1. Remove the Husk and then clean your corn.
2. Combine your black pepper, cheese, oil, parsley and thyme into a dish very wide to roll your corn into and fully cover with combination
3. Put your corn into the combination and then roll to a well coat corn.
4. Put all the corn into the middle of a heavyweight aluminum foil sheet.
5. The edges of the foil sheet, fold it up to make a tray be sure not to leave any gap for oil to leak on the grill.
6. Put your foil tray on your grill on an average heat and then allow cooking for 15-20min flipping as browning is ready on every side.
Nutritional information per serving:
Calories109, Fat 6 g, Protein 2 g, Carb 15 g
Cauliflower in Mustard Sauce
Ingredients
2 cups cauliflower flowerettes
1 teaspoon of honey
1 tablespoon of olive oil
1 tablespoon + 2 teaspoons white-wine vinegar
2 teaspoons of Dijon mustard
Dash black pepper
Directions
1. Jointly whip in your honey, mustard, olive oil and vinegar.
2. Season with little of your black pepper. Keep aside.
3. Put in your cauliflower into boiling water and then allow cooking until tender.
4. Sieve very well.
5. Mix your sieved, cooked cauliflower with your dressing.
6. Let it cool for 30-45 minutes before serving.
Nutritional Information per serving:
Calories: 51, Protein: 1 g, Fat: 4 g, Carb: 5 g
Pineapple Coleslaw
Ingredients
1/4 cup of Miracle Whip
1 (8 oz) can crushed unsweetened pineapple, drained
2 cups of shredded cabbage
1/4 cup of chopped onion
Dash of pepper (optional)
Directions
1. Jointly combine all the ingredients listed above.
2. after that put in your fridge to sit for 1hour at least before serving.
Nutritional Information per serving:
Calories: 72, Protein: 1 g, Fat: 3 g, Carb: 11 g
RENAL DIET DESSERT RECIPES
Mini Pineapple Upside down Cakes
Ingredients
1 teaspoon of lemon juice
1 egg
2/3 cup of sugar
1-1/4 teaspoons of baking powder
2/3 cup of fat-free milk
1/3 cup of packed brown sugar
3 tablespoons of no salt butter, melted
3 tablespoons of canola oil
1/4 teaspoon of salt
12 canned of unsweetened pineapple slices
1-1/3 cups of cake flou
1/2 teaspoon of vanilla extract
6 fresh cherries cut into halves and pitted
Direction
1. With your Square baking pan shape, Decant your butter in a 12 serving muffin pan.
2. Drizzle a slight brown sugar into every single section.
3. Squeeze one pineapple diced into every single section making a cup shape. Put one half of cherry in the middle of every single pineapple diced and then keep.
4.With your big bowl, whip your egg, extracts, oil, sugar and milk until well mixed, mix in your, salt, baking powder and flour; slowly whip into your sugar combination until well mixed. After that decant into already batter muffin pan
5. After that allow Baking at 350° for 35-40min or until your toothpick comes out clean.
Nutritional information per serving
Calories193, Fat 8 g, Protein 3g carbohydrate 32 g
Sugarless Pecan & Raisin Cookies
Ingredients
1 3/4 cup of flour
1/2 tsp. of Salt
3/4 cup of canned orange juice, unsweetened
1/2 cup of raisins
1/2 cup of pecans
1/2 tsp. of Orange rind, grated
1/4 cup of oil1 egg
1/2 tsp. of Cinnamon
2 tsp. of baking powder
Directions
1. Merge your baking powder flour salt and cinnamon,
2. Put in your outstanding ingredients.
3. Combine very well.
4. Un-greased your cookie sheet then Drop a teaspoonful on it.
5. After that allow Baking on 375f for 15-20 min.
Nutritional Information per serving
Calories 60, Protein .8 g, Fat 3.7 g, Carb 5.8 g
Spicy Raisin Cookies
Ingredients
1 large egg, beaten
1/4 tsp. of almond extract
1 cup of fruit cocktail in syrup (well drained)
1/2 cup of raisins
1/2 teaspoon of blended cinnamon
1/8 teaspoon of ground cloves
1/2 teaspoon of baking soda
1/2 tsp. of vanilla extract
1/2 tsp. of blended nutmeg
1/4 teaspoon of ground ginger
1-1/2 cups of general flour
1/2 cup of light brown sugar, firmly packed
1/2 cup of white sugar
1/2 cup of margarine or butter, unsalted one (at room temperature)
1/2 cup of unsalted margarine or butter (at room temperature)
1/8 teaspoon of salt
Directions
1. Heat up your oven to 375 F. with your flour, Grease lightly on a baking sheets.
2. with your large bowl. Cream margarine and white sugar together and then mix in your brown sugar. Put in your almond extract, vanilla and egg; whip until smooth.
3. Mix in your dry ingredients and then combine into creamed combination. Mix in your fruit cocktail and raisins.
4. on your baking sheets, heap teaspoonfuls. Allow baking for 11-12min until golden lightly. After that move into a wire racks to cool for 2-3min on baking sheets.
5. after that put into airtight container.
Nutritional Information per cookie:
Calories: 61, Protein: 1 g, Fat: 2 g, Carb: 10 g
Crispy Butterscotch Cookies
Ingredients
1 teaspoon of vanilla extract
1 cup of butterscotch chips
1 tablespoon of milk
1/2 cup of sugar
3 Tbsp. of egg alternative (1 egg)
1 teaspoon of baking powder
1.2 teaspoon of ground cinnamon
1/2 cup of packed brown sugar
1 cup of Cream of Wheat
1/2 cup of margarine
1 cup + 3 Tbsp. of all-purpose flour
Directions
1. Heat up your oven to 350 degrees F.
2. Grease your cookie sheet.
3. Whip your sugar and butter until it becomes creamy.
4. Put in your vanilla, milk and egg and then whip until fluffy.
5. Jointly mix in your cinnamon, baking powder and flour
6. into butter combination: and then combine well.
7. Mix in your butterscotch chips and cereal.
8. With your already prepared cookie sheet, Drop level tablespoons.
9. After that allow Baking for 9-12min or until browned lightly.
10. Allow it to sit on cookie sheet for 1min before taking out in racks to cool.
11. And then make three dozen
Nutritional Information per serving
Calories: 100, Protein: 0.7g, Fat: 4.5g, Carb: 14g
Dutch Apple Pancake
Ingredients
1/2 cup of all-purpose flour
1 teaspoon of ground cinnamon
3 eggs
2 tablespoons of no salt butter
1 teaspoon of grated lemon zest
1/2 cup of milk
6 tablespoons of granulated sugar
1 tablespoon of sour cream
1/4 teaspoon of salt
3 large Granny Smith apples, peeled and sliced
Direction
1. Dissolve your butter on an average-high heat into an ovenproof pan.
2. Put in your cinnamon, sugar and apples and then stir-fry for 3-5min. after that take out from heat.
3. With your bowl, whip eggs until foamy. Put in your sour cream, milk, flour, zest and salt.
4. after that whip until smooth batter forms.
5. Decant on apples and then allow baking for 25min in 400 F degree golden and until puffed.
6. Slice in wedge and then serve straight from your pan.
Nutritional Information per serving:
Calories: 339, Protein: 8 g, Fat: 11 g, Carb: 54 g
Gooey, Carmel-Filled Butterscotch Cookies
Ingredients
3 Tbsp. of Egg alternative (or one large egg)
2 teaspoons of vanilla extract
1 cup of light brown sugar
3 tablespoons of granulated sugar
½ teaspoon of baking powder
½ bag of caramel cubes
½ teaspoon of baking soda
1-1/2 cups of butterscotch morsels
1-3/4 cups of all-purpose flour
½ cup (1 stick) of unsalted margarine
Directions
1. Heat up your oven to 350 degrees.
2. With your Electric mixer, Cream your butter and sugars for 30second on an average speed until fluffy.
3. Whip in your vanilla extract and egg for additional 30 seconds.
4. Into your mixing bowl, jointly sift your dry ingredients and then whip into your butter combination at a low speed for 15 seconds. Mix in your butterscotch chips.
5. with 1 Tablespoon of ice cream scoop and then drop cookie dough onto your greased cookie sheet. Put in 1 caramel square into the middle and then top with additional tablespoon of dough.
6. Roll all with your hand so that they be in a nice uniform ball.
7. After that allow Baking for 12-20min or until well browned all-round the edges.
Nutritional Information per sreving:
Calories: 210, Protein: 1.5 g, Fat: 9 g, Carb: 1g
Butterscotch Apple Crisp
Ingredients
2 teaspoons of ground cinnamon (divided use)
1 tablespoon of lemon juice
6 cups peeled, sliced cooking apples
1 tablespoon of water
1/2 cup of rolled oats
1/4 cup of light brown sugar
1/2 cup of all-purpose flour
1/2 cup of unsalted margarine or butter
1 (3-1/4 oz) package of butterscotch pudding and pie filling mix (not instant)
Directions
1. Heat up your oven to 375 F. with your 8 or 9-inch square pan, put in your apples. And then drizzle your1 tsp. of cinnamon, water, and lemon juice.
2. Mix in your pudding, brown sugar, remaining cinnamon, flour and rolled oats, and then combine into a small bowl.
3. Dissolve your butter or margarine. Combine with pudding combination until powdery. And then drizzle apples. And allow Baking for 40-45 min or until apples are soft. After that serve warm or allow cooling. If preferred, serve with non-dairy dessert or non-dairy cream.
Nutritional information per serving
Calories: 234, Protein: 2 g, Fat: 11 g, Carb: 35 g
Low Sodium Pound Cake
Ingredients
1 1/4 cup of Bread flour
1/4 lb. of Butter, unsalted
2 large eggs, beaten slightly
3/4 cup of Sugar
3 oz. of Milk
Directions
1. Cream your butter and then slowly put in your sugar.
2. Whip until soft.
3. Put in your milk, flour and eggs.
4. Combine very well.
5. With your pan paper, Line 18×13 pan.
6. And then allow Baking for 30min at 375 F.
Nutritional information per serving
Calories 243, Protein 3.7 g, Fat 12 g, Carb 31 g
RENAL DIET SALAD RECIPES
Chicken Fusilli Salad
Ingredient
For Dressing
1/4 teaspoon of basil
1/4 cup of vinegar
1 teaspoon of sugar
1/2 teaspoon of white pepper
1/2 cup f olive oil
For Salad
2 cups shredded lettuce
3 cups cooked fusilli pasta (any shape of pasta will work)
1 cup sliced zucchini
1/2 cup of frozen peas, defrosted
1/2cup of chopped red pepper
8 ounces cold cooked chicken, diced
1 medium carrot, sliced thinly
Directions
1. With your jar, put in your dressing ingredients and then cover and shake to mix your ingredients well. After that put in fridge sit for 2 hours at least shake once more before combing with salad.
2. Jointly combine zucchini, chicken, pasta, peas, carrot and red pepper into big bowl.
3. Still in that bowl Put your dressing then merge well. Into 4 places divide your lettuce and top with salad combination.
Nutritional Information per serving:
Calories: 477, Protein: 18 g, Fat: 29 g, Carb: 39 g
Italian Eggplant Salad
Ingredients
1 average tomato, diced
3 cups of cubed eggplant
1/4 tsp. of your black pepper
3 tbsp. of your olive oil
2 tbsp. of your white wine vinegar
1 clove garlic, chopped
1little diced onion
1/2 tsp. of oregano
Directions
1. Into your saucepan with boiling water, put in your eggplant.
2. Reheat to boil although again then decreases the heat.
3. Cover it up and then allow cooking for 10min until soft, sift with your sieve.
4. with your dish that is glass, set in your onion and eggplant.
5. Jointly combine your pepper, vinegar and garlic.
6. Decant on your onion and eggplant and then mix well.
7. As soon as you want to serve, muddle up your oil.
Nutritional Information per serving:
Calories: 69, Protein: 1 g, Fat: 5 g, Carb: 6 g
Hawaiian Chicken Salad
Ingredients
1 Cup of sieved not sweet Pineapple Chunks
1/2 Cup of Diced Celery
1-1/2 Cups of diced well Cooked Chicken
1/4 tsp. of Pepper
2 tsp. of your juice Lemon
1/2 Cup of your Mayonnaise
Dash Tabasco Sauce
Paprika
1/2 tsp. of Sugar
1-1/4 Cups of your Shredded Head of Lettuce
Directions
1. In your bowl, put in your chicken, pineapple, celery, and lettuce.
2. Combine your mayonnaise, lemon juice, sugar, pepper together, and Tabasco.
3. Put in to chicken combination and then mix well.
4. After all those serves over lettuce leaf and then drizzle with paprika.
Nutritional Information per serving:
Calories: 402, Protein: 17.5 g, Fat: 24.5 g, Carb: 31 g
Fresh Fruit Compote
Ingredients
1/2 cup of Blackberries, fresh or frozen
1/4 cup of Red raspberries, fresh or frozen, sweetened, not thawed
1/2 cup of Blueberries, fresh or frozen
1/2 cup of Peaches, pared, cut
1/2 cup of Strawberries, fresh or frozen
1/2 cup of Orange juice, fresh or canned, unsweetened
1 Banana, cut into bite size pieces
1 Apple, cut into bite-size pieces
Directions
1. In a big container, decant your orange juice.
2. Put all your listed ingredients.
3. Then gradually mix well.
4. In case you are using frozen fruit, let it stay in temperature room for 4 hours for melting.
Nutritional Information per serving
Calories 44, Protein .5 g, Fat .2 g, Carb 11 g
ttLiberty Salad
Ingredients
1 medium cucumber, sliced thin
1 cup of shredded carrots
1 cup of chopped red onion
3 cups of shredded cabbage
2 tablespoons of lemon juice
1/4 cup of vinegar
1/2 tsp. of your black pepper
1/2 cup of sugar
1/4 cup of oil
Directions
1. Jointly combine sugar lemon juice, vinegar, black pepper and oil. Set aside.
2. Into a big bowl, jointly combine shredded carrots, cucumber slices, shredded cabbage, and chopped red onion.
3. Decant your dressing on salad.
Nutritional Information per 1/2 cup serving:
Calories: 90, Protein: 1 g, Fat: 5 g, Carb: 13 g
Cool Coconut Marshmallow Salad
Ingredients
1 cup of dried coconut, shredded
1 package (8.8 ounces) fruit flavored marshmallows
2 cups of sour cream
1 can (15 ounces) of drained fruit cocktail
Directions
1. With your bowl combine all the listed ingredients.
2. after that move into a glass bowl and then serve.
3.If you enjoy a creamy salad, then put into you fridge to sit for 1 hour before serving or you enjoy Molded salad, then allow it to sit in your fridge all through the night.
Nutritional Information per serving:
Calories: 317, Protein: 3 g, Fat: 18 g, Carb: 40 g
Chicken Waldorf salad
Ingredients
1/2 cup of apple, chopped
1/2 cup of Miracle Whip
2 tablespoons of raisins
1/2 cup of celery, chopped
1/2 tablespoon of ground ginger (optional)
8 ounces chicken or turkey, cooked and cubed
Directions
1. Jointly combine the entire listed ingredient until well combined.
2. It is good if you can allow it to sit in your fridge for some time to blend the flavors.
Nutritional Information per serving:
Calories: 224, Protein: 14 g, Fat: 15 g, Carb: 10 g
RENAL DIET SOUP AND STEW RECIPES
Chicken Noodle Soup for Kidney diet
Ingredients
1 cup of your Sliced Carrots
8 cooked ounces of your Chicken Breast
1 tbsp. of no salt Butter
1/2 tsp. of your blended Basil
1/2 cup of your diced Onions
1/2 cup of your sliced Celery
1/4 tsp. of smashed Black Pepper
2 cups of your dry Egg Noodles
5 cups of your Chicken Stock
1/2 tsp. of blended Oregano
Direction
1. Before anything else, cook all the chicken and cut into little pieces. Then cut the vegetables
2. Into your 5 quart Dutch oven, on an average heat, thaw your butter. Stir-fry your celery and onion into the butter for 5min until soft.
3. Decant your chicken stock and then mix in your carrots, noodles, chicken, pepper, oregano, and basil. Allow boiling. Lessen the heat and then allow cooking for 20min.
4. Serve
Nutritional information per serving
Calories: 186, Protein: 15.8 g, Carb: 19.7 g
Chicken Stew with Mushrooms and Kale
Ingredients
1 clove garlic, minced
1/2 cup of red pepper, chopped
1 tablespoon of olive oil
1/2 cup of button mushrooms, washed, stemmed and sliced
1/2 cup of milk
1 cup of kale, washed, stemmed, and chopped
1/2 tablespoon of poultry seasoning
2 cups of cooked chicken (or turkey), chopped
2 cups of no-salt added or homemade chicken stock
1/2 teaspoon of paprika
1 tablespoon of your cornstarch
1/2 cup of shitake mushrooms, washed, stemmed, and sliced
1/2 teaspoon of smashed black pepper
1/4 teaspoon of garlic powder
1/4 cup of onion, diced
Directions
1. Jointly Stir-fry your garlic and onions into a big skillet until they become soften and the onions turns translucent. Put in your outstanding vegetables and then stir-fry until they become softer and your mushrooms start browning.
2. Put in your prepared chicken, dry spices and your chicken stock into the vegetable combination and then allow cooking.
3. Into a different container, mix your milk and cornstarch until it becomes smooth. Set in your cooking stew then rouse until set.
4. As soon as your stew becomes thickened, then it is set to serve. You can serve with your favorite delicacy rice or noodles of your choice.
Nutritional information per serving
Calories: 199, Protein: 25g, Carb: 12g, Fat: 6g
Cauliflower Apple Soup with Roasted Garlic Crostini
Ingredients
1 teaspoon of sage
1 cup of apple, diced
2 cloves garlic, minced
1 teaspoon of rosemary
12 baguette of slices
6 cups of chicken stock
1 head cauliflower, chopped into small florets
1 head of garlic
1 cup of yellow onion, diced
1 teaspoon of thyme
1 teaspoon of olive oil
1/2 teaspoon of smashed black pepper
Directions
1. Heat up your oven to 350F. Dice the whole garlic tips and the head and sprinkle your olive oil on it. With your aluminum foil, Wrap your garlic and then allow roasting for 30min in your oven. Put baguette slices on your baking sheet, while your garlic is still roasting. Toast into your oven for roughly 10min. As soon as the garlic is through roasting and has becomes cooled to some extent, squeeze the softened out of the garlic cloves and scatter on your toasted baguette slices.
2. To make the soup, add the vegetables, dry spices, and chicken stock into a large sauce pan. Bring soup to a boil. Reduce heat and simmer for approximately 30 minutes or until the vegetables have softened and the flavors have developed.
3. Blend your soup until it becomes smooth with your hand blender.
4. With your roasted garlic crostini, garnish your soup and then enjoy.
Nutritional information per serving
Calories: 82, Protein: 3g, Carb: 15g, Fat: 1g
Chicken Chili Stew
Ingredients
4 cloves garlic, finely chopped
1lb chicken breasts, cut into bite sized pieces
2 ½ cups of cold chicken broth
1 tablespoon of flour
1 jalapeno chili, seeded and diced
1 small carrot, diced
1 red pepper, diced
½ tsp. of ground cumin
1 cup of frozen corn
¼ tsp. of freshly ground pepper
1 tablespoon of cornstarch
2 tablespoons of cilantro, finely chopped
12 unsalted or low salt tortilla chips (optional)
Directions
1. Into a big saucepan, heat your 1/4 cup broth to boiling. Allow Cooking in chicken broth for 4-5mins, rousing, until white take out chicken and then keep cooling.
2. On med-high heat, cook your jalapenos and garlic into a broth for 2min and then rousing regularly mix in your flour, lessen the heat and mixing continually for 2min. Slowly put in your 2 cups of broth. Put in, carrots, red pepper, chicken, corn, cilantro, cumin and pepper then heat to boiling. Lessen the heat, cover and then allow cooking for 20min until the chicken is well cooked through.
3. Combine your cornstarch into outstanding 1/4cup of broth and then mix into stew. Keep on cooking and rousing frequently, until thickened.
Nutritional information per serving
Calories: 284, Protein: 38g, Carbs: 23g, Fat: 5g
Chicken and Rice Soup
Ingredients
3 Cup of Mirepoix:
1 Cup of celery, diced
(1 Cup white onion, finely chopped
1 Cup of baby carrot, chopped)
¾ Cup of instant white rice, uncooked
2 Tbsp. of Extra virgin oil
10 cups No salt added chicken/vegetable broth
½ tsp. of fresh smashed black pepper
4 fresh thyme sprigs
1 bay leaf
2 Tbsp. of lime juice
2 boneless skinless chicken breasts, cooked and cubed
Directions
1. With your big pot, stir-fry your celery, carrot, and onion into your olive oil until it becomes softer
2. Put in your fresh thyme, rice, pepper, stock, and bay leaf. Then boil
3. Lessen the heat, and then allow cooking for 15min.
4. Put in cubed and then allows the chicken to cook for 10min.
5. Take out your bay leaf and then put in your lime juice.
Nutritional information per serving
Calories: 160, Protein: 14g, Carb: 19g, Fat: 3g
Corn and Fennel Soup
Ingredients
2 tbsp. of vegetable oil
1 celery stalk chopped
2 onions/leeks chopped
2 cups chopped fennel
6 cloves garlic
2 liters cold water
Black pepper to taste
1 kg frozen corn
Tarragon to taste
Shrimp shells
Directions
1. Stir-fry your shrimp shells into oil until the shells are pink.
2. Put in your fennel, celery, garlic, onion, and corn and then stir-fry until your onions are translucent and the aroma start coming out.
3. Put in the liquid and then allow boiling.
4. Allow it to cook for 30min at least.
5. With your blender, process your soup and then draining to take out surplus fibers.
6. With you’re freshly tarragon and smashed black pepper, adjust seasonings.
Nutritional information per serving
Calories: 112, Protein: 3g, Carb: 22g, Fat: 3g
Thai Fish Soup
Ingredients
1 tbsp. of minced ginger
2 frozen white fish fillets
1 cup of chopped green onion
1 cup of diced carrot
2 cloves chopped garlic
Basil
1 cup of diced celery
Black pepper
5 cups of water (boiling)
Cilantro
Mint
Dried chilies
Lime
1 cup of bean sprouts
1 cup of cooked long grain rice
Directions
1. Stir-fry your garlic, green onions, celery, and ginger into 1 tbsp. of oil.
2. Put in your boiling water, celery, fish and carrots.
3. Then allow cooking until the fish is well cooked. And then season with your fresh herbs and black pepper.
4. Put in your cooked rice and then serve hot.
Nutritional information per serving
Calories: 66, Protein: 3g, Carb: 10g, Fat: 1.7g
Roasted Red Pepper Soup with Garlic Croutons
Ingredients
5 cups water
5 large roasted red peppers (10 oz jar)
1/2 cup of fresh basil
Roasted Red Pepper Soup
2 small chopped yellow onions
5 cloves garlic
1 tbsp. of olive oil
1/4 tsp. of hot sauce
1/2 tsp. of ground pepper
2 thick slices of bread
Garlic Croutons
2 cloves garlic (minced)
4 tbsp. of olive oil
Directions
1. Prepare your garlic croutons
2. From cube and bread, trim crusts.
3. with your mixing bowl, mix bread garlic and oil.
