renal program presents LET'S EAT!s Eat Kidn… · a knife, spread mixture onto both sides of the...

manitoba renal program presents...

LET'S EAT! Kidney Friendly Recipes

volume 2

manitoba renal program

the kidney friendly diet

THE KIDNEY FRIENDLY DIET

Fritatta Recipe,7

manitoba renal program presents...

LET'S EAT! Kidney Friendly Recipes

volume 22018


– ACKNOWLEDGEMENTS –

The kidney friendly diet can be one of the hardest lifestyle changes for individuals to understand, coordinate (with other diets) and, last but not least, follow over the long term.

The Manitoba Renal Program (MRP) Dietitians created this cookbook to assist patients and their families in preparing kidney friendly meals. We hope that you enjoy the cookbook and incorporate these recipes into your cooking.

Thanks to the MRP Dietitians at Health Sciences Centre, St. Boniface Hospital, Seven Oaks General Hospital and Brandon Regional Health Centre, who have helped in providing recipes and putting this cookbook together;

Contributors are:

Charlene Cohen Brie SeniukCrystal Wickstrom Caroline LangNatalie Prairie Diane YuKristine Acab-David Renee SchettlerStephanie Hnatiuk Tracey ZachariasMadge Ma Leanne BradleySharon Cruise Rhonda DerkatchCrystal Bernier Amanda HamelSheri Bobrowich Diane Fejes-GarnhamAndrea Fitzsimmons Karen KennedyBreanne Meakin Kerry HenryRhiza Lam Kate Loewen

Special thanks to the MRP patients who submitted recipes. Your motivation to adapt your favourite home cooked meals is an inspiration to us all.

ContentsThe Kidney Friendly Diet

Appetizers, Beverages & SnacksBaked Onion Rings ........................1

Baked Parmesan and Garlic Zucchini ..........................................2

Caramelized Onion and Asparagus Tarts ................................................... 3

Cranberry Punch ............................4

Devilled Eggs ..................................5

Dilly Cucumber Bites .....................6

Easy Brown Bag Microwave Popcorn ...........................................7

Greek Yogurt Cucumber Dip (Tzatziki) .........................................8

Homemade Pretzels .......................9

Roasted Red Pepper Dip ..............10

Savoury Snack Mix .......................11

Slow Cooker Apple Cider .............. 12

Sweet Cinnamon & Nutmeg Popcorn .......................................... 13

Turkey Pinwheel Sandwiches .....14

BEEF & WILD MEATBrown Sugar Meatloaf .................15

Greek-Style Beef Kabobs .............16

Hamburger Noodle Dinner .........17

Homemade Meatballs .................18

Honey Garlic Moose ....................19

Moose Stew ...................................20

Slow Cooker Beef Stroganoff .......21

Stir Fried Beef with Pineapple and Peppers ..........................................22

Sunday Roast Beef ........................23

Tourtière .......................................24

Venison & Vegetable Stir-fry ......... 25

Breakfast, Brunch & LunchAsparagus & Red Pepper Frittata .27

Baked Egg Cups ............................28

Battered French Toast .................29

Brie and Apple Grilled Cheese Sandwich ......................................30

Cottage Cheese Pancakes ............31

Cranberry-Blueberry Muffins .....32

Delicious Crepes ..........................33

Fiesta Chicken Salad ....................34

Huevos Rancheros ........................ 35

Maple Berry Overnight Oats ........ 36

Oatmeal Scones ............................37

Scrambled Egg Wrap ....................38

Tuna Melts ....................................39

DessertsApple Crisp ...................................41

Cream Cheese Filled Strawberries ..................................42

Fruit Pizza .....................................43

Ice Cream ......................................44

Lemon Cookies.............................45

No Bake Blueberry Pie .................46

Puffed Rice Squares .....................47

Raspberry Coulis ..........................48

Rolled Oatmeal Cookies ..............49

The Perfect Pavlova ......................50

Fish, Seafood & VegetarianBaked Walleye (Pickerel) ............... 51

Easy Tuna Patties ..........................52

Healthy Falafel Pitas ....................53

Lake Winnipeg Walleye Tacos .....54

Oven Fried Fish Fillets ...................... 55

Pickerel Fry ...................................56

Roasted Salmon Mediterranean .57

Singapore Noodles with Tofu ......58

PorkFilipino Pork Chop Steak .............59

Honey Grilled Pork Chops ...........60

Jerk Burgers ...................................61

Pork Adobo* (Filipino Pork Dish) ..62

Pork Mango Fajitas.......................63

Pork Ribs .......................................64

Slow Cooker Parmesan Honey Pork Roast .....................................65

Slow Cooker Pulled Pork .............66

PoultryBaked Chicken with Parmesan ...67

Cajun Style Chicken Thighs ......... 68

Chicken Lo Mein ..........................69

Chicken Strips ..............................70

Chicken Vegetable Pasta ..............71

Cranberry Turkey Meatballs........72

Easy Chicken Souvlaki .................73

Lemon Thyme Chicken ...............74

Pininyahang Manok (Filipino Pineapple Chicken) .........................75

Roasted Lemon Herb Chicken ......76

Sauces, Seasonings & Salad DressingsAlfredo Sauce ................................77

Asian Seasoning ...........................78

Basil and Artichoke Pesto ............79

Low Sodium Ranch Dip Mix .......80

Honey Mustard Dressing .............81

Low-Sodium Asian Sauce (Soy Sauce Substitute) ............................82

No Tomato Pizza Sauce ...............83

Raspberry Balsamic Vinaigrette..84

Roasted Red Pepper Pasta & Pizza Sauce .............................................85

Sides & Breads50% Whole Wheat French Bread . 87

Baby Carrots with Dill ................... 88

Bannock ........................................89

BBQ Bell Peppers .........................90

Bread with Oil and Balsamic Vinegar ..........................................91

Corn and Zucchini Sauté.............92

Double Boiled Mashed Potatoes . 93

Easy and Yummy Garlic Bread ....94

Indian Basmati Rice ...................... 95

Roasted Asparagus with Parmesan ......................................96

Roasted Cabbage and Onions ....97

Zucchini Bread .............................98

Soups & SaladsChinese-Style Noodle Soup ........99

Condensed Cream Soup Substitute ....................................100

Confetti Coleslaw .......................101

Cream of Mushroom Soup ........102

Creamy Cauliflower Soup .........103

Creamy Vegetable Soup .............104

Grilled Bell Pepper Medley Salad ............................................105

Grilled Salad ...............................106

Lemon Chicken Soup ................107

Meatball Soup ..............................108

Simple Salad with Greek-Style Dressing ......................................109

Spinach Salad .............................110

Let's Eat! • The Kidney Friendly Diet i

The Kidney Friendly DietWhen you have chronic kidney disease, diet is an important part of your treatment plan. Everyone’s diet is individualized and may need to change over time. Nutrients that will impact kidney health are: protein, sodium, potassium & phosphorus. Your dietitians will inform you when you need to limit these nutrients in your diet. Registered Dietitians are part of your health-care team and are there to assist you every step of the way.

Protein• Protein comes from red meats, poultry (chicken, turkey, duck),

fish and other seafood, eggs, milk, cheese, tofu, legumes and beans. Animal-based protein sources are easiest for our bodies to use. A healthy diet should include a variety of animal and plant-based protein sources.

• Eating the right amount of protein will help to build muscles, repair tissues, fight infections and prevent wastes from building up in your blood.

• Eating too much protein may increase the workload of the kidney. Limit your protein portions to three ounces per serving.

Sodium • Limiting sodium, a mineral found in salt, to 2000-3000 mg per

day helps to reduce fluid build up in the body and to control blood pressure within a normal range.

• Sodium is naturally found in most foods, and is especially high in processed foods.

• Limiting the following will be helpful to kidney health:

o Table salt, Sea salt & Himalayan salt

o Salty seasonings/sauces (e.g. soy sauce, teriyaki sauce, garlic salt & seasoning salt)

o Canned/ dehydrated soups (e.g. packaged noodle soup) and prepackaged foods

ii The Kidney Friendly Diet • Let's Eat!

o Processed meats (e.g. ham, bacon, sausage, cold cuts)

o Salted snack foods (e.g. chips, crackers, pickles)

o Most restaurant and take-out foods

• Read the nutrition facts table and aim for less than 10% daily value of sodium per serving.

• Choose fresh or dried herbs and spices rather than table salt

• Try low sodium herb blends (Mrs. Dash®)

• Avoid salt substitutes (Half Salt® or No-Salt®) as they contain a high amount of potassium.

Potassium• Is a mineral found in many foods that helps your muscles and

heart to work properly. • Depending on your kidney function or medications, potassium

can build up in the blood. A dietary potassium restriction or medication adjustment may be required to help improve your potassium level. Too much potassium in the blood can be dangerous.

• Your dietitian will tell you if you need to follow a low potassium diet.

• Potassium is primarily found in fruits and vegetables such as bananas, oranges, tomatoes, and potatoes. It is also found in milk and yogurt, dried peas and lentils, salt substitutes, chocolate, nuts and seeds.

• You may have to change the way you cook some of these foods to help lower the potassium (e.g. double-boiling root vegetables).

Phosphorus• Is a mineral that works with calcium to help form strong bones

and teeth.

• Depending on your kidney function phosphorus can build up in the body causing calcium to be removed from the bones which can cause serious problems such as:

o Damage to the heart and other organs, poor blood

Let's Eat! • The Kidney Friendly Diet iii

circulation, bone pain and weakness, skin ulcers, heart attack or stroke.

• A dietitian will notify you if you require a phosphorus diet restriction.

• Phosphorus is found naturally in many foods such as dairy products (milk, cheese, yogurt, ice cream), beans & lentils, nuts and seeds, chocolate, whole grains, and baking powder.

• It is commonly used as a preservative and food additive. Our bodies absorb all the phosphorous when it's in this form. Foods that use phosphorus as a food additive are seasoned meats, processed/prepackaged foods (Kraft Dinner®, Hamburger Helper®, cola (Pepsi®, Coke®), and processed cheeses (Cheese Whiz®).

• Read the ingredient list of prepackaged foods to see if phosphorus has been added (e.g. phosphoric acid, disodium phosphate, or monosodium phosphate). Try your best to avoid phosphorus additives.

Common Kitchen Measurements1 teaspoon = 5 ml

1 tablespoon = 15 ml

1 fluid ounce = 30 ml

1 cup = 250 ml

½ cup = 125 ml

1⁄3 cup = 80 ml

¼ cup = 60 ml

1 lb. = 16 oz.

appetizers,beverages & snacks

APPETIZERS, BEVERAGES & SNACKS

Tzatziki Recipe,Page 8

Let's Eat! • Appetizers, Beverages & Snacks 1

BAKED ONION RINGSMakes 2 Servings

Ingredients

1 medium onion, sliced into ¼” rings2 ¼ cups Original Rice Dream beverage, not enriched½ cup panko bread crumbs¼ cup white bread crumbs¼ cup corn flake crumbsMrs. Dash seasoning to tasteOlive oil baking spray

Directions

1. Place slices of onion in a shallow dish. Pour the Rice Dream beverage over the top and let them soak for 1 - 2 hours, refrigerated.

2. Preheat the oven to 450°F. Line a baking sheet with parchment paper or foil.

3. Combine panko, bread crumbs, corn flake crumbs and place half of the mixture in a large dish, season with Mrs. Dash. Reserve the rest for when the first batch is used up. This will help avoid clumping.

4. Dip each soaked onion ring into the crumb mixture; coat well. Place rings onto two cookie sheets. Lightly spray with oil.

5. Bake about 12 minutes or until golden brown. Serve immediately.

Nutrition Facts (per serving)Calories: 75 kcalProtein: 3 gCarbohydrate: 15 g Potassium: 128 mgPhosphorus: 59 mg Sodium: 40 mg

2 Appetizers, Beverages & Snacks • Let's Eat!

BAKED PARMESAN AND GARLIC ZUCCHINIMakes 4 Servings

Ingredients

1 medium zucchini1 tbsp. unsalted butter, softened1 clove garlic, mincedPinch parsley, chopped 2 tbsp. parmesan cheese, grated

Directions

1. Cut zucchini crosswise, and then cut each half lengthwise, and then each piece twice lengthwise to make 12 slices.

2. Preheat oven to 375°F.

3. Mix butter, garlic, and parsley together in a bowl. Using a knife, spread mixture onto both sides of the zucchini sticks. Top zucchini sticks with grated parmesan cheese. Place the zucchini sticks cheese side up on a foil lined baking sheet.

4. Bake zucchini until the cheese has melted and the zucchini has been cooked through (about 8 minutes). *Broil at 450 degrees for an additional two minutes for a more crisp texture.

Nutrition Facts (per 3 slice serving)Calories: 51 kcalProtein: 2 gCarbohydrate: 3 gPotassium: 219 mgPhosphorus: 51 mgSodium: 45 mg


CARAMELIZED ONION AND ASPARAGUS TARTSMakes 15 Servings

Ingredients

8 asparagus spears, trimmed 1 garlic clove, minced2 tsp. olive oil, divided 1 medium onion, thinly sliced30 mini phyllo pastry shells 2⁄3 cup mozzarella cheese, shredded 2 tbsp. parmesan cheese Chopped fresh chives (optional for garnish)Directions

1. Preheat oven to 350°F. Line a large baking sheet with foil.

2. Cut each asparagus spear in half lengthwise and then cut into 1-inch pieces. Place in a small bowl with garlic and 1 tsp. olive oil.

3. Heat a large non-stick skillet over medium heat. Sauté asparagus until it softens slightly and browns around the edges. Remove from heat and place back into bowl. Set aside.

4. In the same skillet over medium heat, add another teaspoon of oil and then onions. Toss to coat. Add a tablespoon of water. Cook, stirring often, for five minutes or until the onions start to brown and become translucent. Reduce the heat to medium-low and continue to cook another 5 minutes, or until the onions are golden and caramelized.

5. To assemble the tarts, layer ½ tsp. mozzarella cheese, then onions, asparagus and another ½ tsp. of mozzarella and sprinkle of parmesan cheese. Bake for 10 minutes or until the shells are crisp and the cheese is melted. Garnish with chives and serve right away.

Nutrition Facts (per 2 tart serving)Calories: 48 kcalProtein: 3 gCarbohydrate: 5 gPotassium: 18 mgPhosphorus: 44 mgSodium: 77 mg


CRANBERRY PUNCHMakes 14 Servings

Ingredients

2 cups cranberry cocktail1 cup frozen lemonade concentrate4 cups ginger ale

Directions

1. Mix all ingredients together in a punch bowl.

2. Garnish with slices of lemon or lime.

3. Note: This recipe can also be made with diet ginger ale to reduce the carbohydrate and calories in this recipe.

Nutrition Facts (per ½ cup serving)Calories: 74 kcalProtein: 0 gCarbohydrate: 17 gPotassium: 17 mgPhosphorus: 1 mgSodium: 3 mg Source: Kidney Friendly Cooking, Canadian Association of Nephrology Dietitians, 2015


DEVILLED EGGSMakes 6 Servings

Ingredients

6 hard-boiled eggs3 tbsp. light mayonnaise½ tsp. chives¼ tsp. dry mustard¼ tsp. onion powderPinch of pepperPinch of paprika

Directions

1. Hard-boil eggs and cut in half, lengthwise.

2. Put the cooked yolks in a small bowl. Add mayonnaise, chives, mustard, onion powder and pepper to the bowl. Mash with a fork until smooth.

3. Fill egg whites with the egg yolk mixture.

4. Garnish with paprika.

Nutrition Facts (per serving)Calories: 90 kcalProtein: 6 gCarbohydrate: 1 gPotassium: 73 mgPhosphorus: 101 mgSodium: 126 mg

Source: Adapted from Company's Coming Pint Size Books


DILLY CUCUMBER BITESMakes 20 Servings

Ingredients

4 large English cucumbers1 large red pepper1 (8 oz.) block cream cheese, at room temperature1 small (5.3 oz.) container Greek yogurt, plain3 tbsp. fresh dill, minced1 tbsp. powdered Ranch dressing mix

Directions

1. Slice cucumbers into rounds, about ½-inch thick. You can leave the skin on, peel them, or partially peel them for a striped look. Dice red pepper into small squares and set aside.

2. In a bowl, combine cream cheese, Greek yogurt, dill and ranch dressing powder. Mix thoroughly.

3. Transfer the cheese mixture to a piping bag (if you don’t have one, you can use a large Ziploc bag with a corner snipped off).

4. Pipe the cheese mixture onto the cucumber rounds, then top with a small piece of red pepper.

Nutrition Facts (per 2 round serving)Calories: 53 kcalProtein: 2 gCarbohydrate: 2 gPhosphorus: 36 mgPotassium: 121 mgSodium: 46 mg


EASY BROWN BAG MICROWAVE POPCORNMakes 1 Serving

Ingredients1⁄3 cup popcorn kernels½ tsp. oil (canola, coconut or olive oil work well) (optional)1 tbsp. sugar (optional)Melted butter or margarine (optional) Directions

1. In a cup or small bowl, mix together the unpopped popcorn kernels and oil.

2. Pour the coated corn into a brown paper lunch bag.

3. Fold the top of the bag over twice to seal in the ingredients.

4. Cook in the microwave at full power for about 2 ½ minutes or until you hear pauses of about 2 seconds between pops.

5. Carefully open the bag to avoid steam and pour into a serving bowl.

6. Add sugar and gently toss for popcorn that tastes like kettle corn or top with melted butter or margarine.


Source: Adapted from www.allrecipes.com


GREEK YOGURT CUCUMBER DIP (TZATZIKI)Makes 5 Servings

Ingredients

1 cup low-fat Greek yogurt, plain2-3 cloves garlic, crushed1 medium cucumber, grated1 tbsp. lemon juice1 tbsp. canola oil1 tbsp. fresh chopped dill½ tsp. black pepper

Directions

1. Mix above ingredients well, and place in covered container in refrigerator for at least three hours to blend flavors.

2. Serve as a dip with your favorite vegetables, unsalted pretzels, pita slices or serve as a sauce over your favorite meats.

Nutrition Facts (per serving) Calories: 51 kcalProtein: 4 gCarbohydrates: 3 g Potassium: 113 mg Phosphorus: 64 mgSodium: 16 mg


HOMEMADE PRETZELS Makes 12 Servings

Ingredients

1 package dry yeast ¾ cup warm water1 tbsp. sugar 2 cups of white flour2 tbsp. milk

Directions1. Mix yeast and warm water in a large bowl. Add sugar. Mix in

flour.

2. Knead mixture in bowl until texture is smooth (about 10 minutes).

3. Place dough on a floured board and divide into 12 pieces.

4. Roll each piece into a 12 inch rope. Shape rope into a pretzel.

5. Place on greased baking sheet. Brush with milk, and desired topping (see toppings below).

6. Bake for 12 - 15 minutes or until browned. Cool on a rack.

Nutrition Facts (per serving)

Calories: 83 kcal Protein: 3 g Carbohydrate: 18 g Sodium: 2 mg Potassium: 32 mg Phosphorus: 29 mg

Pretzel ToppingsGarlic Butter

¼ cup unsalted butterGarlic powder, to taste

Melt butter in microwave, add garlic powder to taste. Brush onto pretzel before baking.

Calories: 117 kcalProtein: 3 gCarbohydrate: 18 g Potassium: 33 mgPhosphorus: 30mg Sodium: 3 mg

Parmesan

¾ cup parmesan cheese

Sprinkle parmesan cheese onto pretzel before baking.

Calories: 109 kcalProtein: 4 gPotassium: 43 mgPhosphorus: 68 mg Sodium: 115 mg

Grated Cheddar

¾ cup grated cheddar cheese

Sprinkle grated cheese onto pretzel before baking.

Calories: 121 kcalProtein: 5 gCarbohydrate: 18 gPotassium: 39 mgPhosphorus: 72 mg Sodium: 64 mg


ROASTED RED PEPPER DIP Makes 10 Servings

Ingredients2 red peppers, roasted2 cloves garlic, minced1 tsp. dried herbs of your choice - rosemary, basil and oregano

work well1 tsp. black pepper½ cup goat cheese, feta cheese or cream cheese

Directions1. To roast red peppers, move one oven rack to second highest

position in the oven. Place a cookie sheet on the lower rack. Turn oven onto broil. When it is hot, put the two peppers straight onto the higher rack above the cookie sheet. Watch the peppers and reach in and rotate them as they blacken. The goal is to have the entire pepper blistered and blackened. After 10 - 12 minutes, take them out and place them in a bowl. Cover the bowl with a large plate or tinfoil, trying to trap in the heat and let them rest.

2. After the red peppers have rested in the bowl for 20 minutes, take them out onto a plate. Carefully peel the blackened skin off. It should peel off very easily. Throw away the blackened skin. Cut open the peppers and cut away the seeds and the stem. What you should be left with is red pepper ‘meat’.

3. Place the red pepper meat into a food processor and add the remaining ingredients. Process the mixture until you have a soft smooth dip.

4. Place in the fridge in a sealable container, and let sit for at least one hour before serving.

5. Serve with crackers, fresh vegetables, or use as a sandwich spread.

Nutrition Facts (per serving)Calories: 133 kcal Protein: 4 gCarbohydrate: 2 gPotassium: 79 mgPhosphorus: 88 mgSodium: 77 mg


SAVOURY SNACK MIX Makes 6 Servings

Ingredients

2 cups Crispex® cereal1 cup mini pretzel twists, salt free3 cups popcorn, popped, unsalted2 tbsp. margarine, non-hydrogenated, melted½ tsp. garlic powder½ tsp. onion powder1 tbsp. parmesan cheese, ground1 tsp. hot pepper sauce (optional)

Instructions

1. Pre-heat oven to 350°F.

2. Mix cereal, pretzels, and popcorn in a large bowl.

3. Combine melted margarine, spices and hot pepper sauce in a separate dish.

4. Pour margarine mix over cereal mixture. Toss to coat.

5. Add parmesan cheese and stir again.

6. Pour into 9 x 13 inch baking pan.

7. Bake for 7 - 10 minutes.

Nutrition Facts (per 1 cup serving)Calories: 134 kcal Protein: 2 g Carbohydrate: 18 gPotassium: 47 mg Phosphorus: 41 mg Sodium: 156 mg

Source: Kidney Friendly Cooking, Canadian Association of Nephrology Dietitians, 2015


SLOW COOKER APPLE CIDER Makes 15 Servings

Ingredients

8 - 10 large apples½ cup brown sugar (or ¼ cup brown sugar Splenda®)5 cinnamon sticks1 tbsp. whole cloves1 tsp. allspice10 cups water

Instructions

1. Place all ingredients in slow cooker. Cook on low for three hours, until apples are soft.

2. Mash apples and mix in with other ingredients. Cook on low for another 1 - 3 hours.

3. Strain through a fine mesh and serve warm.

Nutrition Facts (per 1 cup serving) Calories: 106 kcal (83 kcal if made with Splenda®)Protein: 1 g Carbohydrate: 26 g (20 g if made with Splenda®)Potassium: 158 mgPhosphorus: 16 mgSodium: 6 mg


SWEET CINNAMON & NUTMEG POPCORN Makes 4 Servings

Ingredients

8 cups of popcorn, air popped2 tbsp. unsalted butter2 tbsp. sugar 1 tsp. cinnamon½ tsp. nutmeg

Instructions

1. Combine unsalted butter, sugar, cinnamon, and nutmeg in a small bowl. Microwave for 30 seconds or until butter is melted.

2. Stir butter mixture until sugar is dissolved and spices are incorporated.

3. Pop popcorn and place in a large bowl. Pour mixture evenly over popcorn. Mix well until popcorn is coated. Serve immediately, or keep in plastic bags for later use.

Nutrition Facts (per 2 cup serving)Calories: 139 kcalProtein: 2 gCarbohydrate: 19 gPotassium: 57 mgPhosphorus: 17 mgSodium: 2 mg


TURKEY PINWHEEL SANDWICHES Makes 4 Servings

Ingredients

1 10” white flour tortilla3 tbsp. whipped cream cheese1 cup spring salad mix1 roasted red pepper, drained and cut into ¼" strips (about

10 strips)6 pieces of thinly sliced turkey or chicken (not deli meat)8 toothpicks

Instructions

1. Spread cream cheese evenly over the wrap. Layer with spring mix and turkey or chicken slices. Space out red pepper strips on top.

2. Grab the end tightly and start rolling. Use toothpicks to hold the ends in place.

3. Cut into eight pieces and serve.

Nutrition Facts (per 2 pinwheel serving)Calories: 105 kcalProtein: 6 gCarbohydrate: 10 gPotassium: 118 mgPhosphorus: 72 mgSodium: 225 mg

BEEF & WILD M

EAT

Meat Loaf Recipe,Page 15

beef & wild meat

Let's Eat! • Beef & Wild Meat 15

BROWN SUGAR MEATLOAF *Ketchup is a source of sodium and potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 8 Servings

Ingredients

¼ cup packed brown sugar¼ cup ketchup*1 ½ lbs. lean ground beef2 eggs½ tsp. salt¼ tsp. ground black pepper1 small onion, chopped¼ tsp. ground ginger¾ cup bread crumbs

Directions

1. Preheat oven to 350°F. Lightly grease a 5 x 9 inch loaf pan.

2. Combine the brown sugar and ketchup in a bowl and mix. Put aside.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place loaf in loaf pan.

4. Pour ketchup and brown sugar mixture over top, covering evenly.

5. Bake in a preheated oven for 1 hour or until juices are clear. Cut into eight slices.


16 Beef & Wild Meat • Let's Eat!

GREEK-STYLE BEEF KABOBS Makes 6 Servings

Ingredients3 tbsp. canola oil2 cloves garlic, minced2 tbsp. fresh or dried oregano, minced¼ tsp. pepper¼ cup lemon juice 2 lbs. beef top round or your favorite boneless beef steak cut into 1 ¼” cubes

Directions1. Mix canola oil, garlic, oregano, pepper and lemon juice in

large mixing bowl. Toss the beef cubes into this mixture and coat well. Marinate in a covered container in the refrigerator for 2 - 4 hours, stirring once.

2. Soak wooden skewers in water for approx. 10 minutes (to prevent them from burning when cooking).

3. Thread the marinated beef cubes onto skewers.

4. Place skewers on rack of broiler pan so kabobs are approx. 3 - 5 inches from heat. Broil 8 - 12 minutes or until desired doneness. You can also cook on the barbecue, grill on medium heat.

Serve over rice and with a tossed salad. For added flavor, add 1 tbsp. of the Greek Yogurt Cucumber Dip (Tzatziki) over the kabobs (see recipe in this cookbook).



HAMBURGER NOODLE DINNER Makes 4 Servings

Ingredients

1 cup macaroni, dry¾ lb. ground beef, raw½ medium onion, chopped½ cup green peas, frozenCondensed cream soup substitute (see recipe)

Directions

1. Add macaroni to pot of boiling water and cook for 10 - 12 minutes, until tender. Drain and set aside.

2. Brown hamburger in a frying pan over medium-high heat. Drain off fat.

3. Add onion to pan with hamburger and cook until soft.

4. Add cooked macaroni, green peas and condensed cream soup substitute.

5. Stir to combine.

6. Continue to heat over low heat until hot.

Nutrition Facts (per serving)Calories: 387 kcal Protein: 25 g Carbohydrate: 34gPotassium: 412 mg Phosphorus: 243 mg Sodium: 93 mg



HOMEMADE MEATBALLSMakes 9 Servings

Ingredients1 lb. lean ground beef1 lb. ground pork (or can use all beef)1 large onion2 eggs1 cup white dry bread crumbs½ tsp ground black pepper 1 can beef broth, no salt added½ green or red pepper2 tbsp. plain white flour

Directions1. Preheat oven to 350°F.2. Mix pork and beef together well in a large bowl.3. Finely dice ½ of the onion.4. Lightly beat eggs in a small bowl.5. Add onions, eggs, breadcrumbs and ground pepper to meat

mixture. Mix well. 6. Shape into meatballs (approximately ¾ inch width).7. Heat a small amount of oil in a frying pan and brown

meatballs. 8. Transfer to a covered casserole dish. 9. Slice green/red pepper and remainder of onion and sauté in

frying pan. Add broth and 1 can of water to the pan and bring to a simmer.

10. Mix ½ can water with 2 tbsp of flour. Stir and add to pan. Simmer for 3 minutes and pour over meatballs.

11. Cover and bake for 1.5 hours.

Nutrition Facts (per serving)Calories: 322 kcal Protein: 27 gCarbohydrate: 13 g Sodium: 347 mgPotassium: 435 mg Phosphorus: 257 mg

Source: This recipe was submitted by a Manitoba Renal Program patient.


HONEY GARLIC MOOSE Makes 8 Servings

Ingredients

2 tsp. vegetable oil2 lbs. moose meat, sliced and well-trimmed1 large yellow onion, sliced1 green pepper, sliced1 red pepper, sliced1 yellow pepper, sliced2 cloves garlic, minced¼ cup honeyBlack pepper, to taste

Directions

1. In a large frying pan add 1 tsp. of oil and fry the onions on medium heat until soft. Stir frequently.

2. Remove the onions from the pan and set aside. In the same pan add the other tsp. of oil and stir-fry the moose meat and garlic until the moose meat is browned on all sides. Drain the pan if excess water is present.

3. Add peppers and the cooked onions.

4. Continue cooking until the peppers have reached the preferred level of crispness.

5. Stir in the honey and turn off the heat. Taste the sauce and add more honey as needed. Season with pepper to taste.

Nutrition Facts (per serving)Calories: 218 kcalProtein: 28 gCarbohydrate: 14 g Potassium: 526 mgPhosphorus: 214 mgSodium: 80 mg


MOOSE STEW *Potatoes & carrots are higher in potassium, but when they are boiled they can fit into a kidney friendly diet.

Makes 7 Servings

Ingredients

Directions1. Cut moose meat into small cubes (about 1” squares). Tip:

smaller chunks will allow more phosphorus to be removed while boiling.

2. Boil moose meat in water for 30 minutes (or longer if preferred). This will allow the meat to tenderize. After boiling discard the water.

3. While moose meat is boiling, peel and chop the potatoes and carrots into small pieces.

4. Boil the potatoes and carrots in separate medium-sized pots for 10 minutes, and then discard the water. Put boiled carrots aside in bowl. Boil potatoes again for 10 minutes. Drain the water.

5. Fry the chopped onion and minced garlic in 1 tbsp. canola oil at low heat. Drain the oil, then add the fried onion, garlic and carrots to pot with the meat.

6. Add both containers of beef broth, chopped celery, potatoes and frozen/canned green peas to the pot. Bring to a boil and reduce heat to medium-high for 10 - 15 minutes, with lid on.

7. In a small bowl, mix 4 heaping tbsp. of flour into 1 cup cold water until it creates a thin paste. Add this mixture to the stew and allow the stew to thicken for about 10 minutes.

Nutrition Facts (per serving)Calories: 254 kcal Protein: 28 gCarbohydrate: 28 g Potassium: 272 mgPhosphorus: 221 mg Sodium: 195 mg

1 lb. moose meat, frozen/thawed/fresh (can substitute with beef)

1 cup all-purpose white flourPepper (to taste)1 tbsp. Canola oil1 large onion, coarsely chopped3 garlic cloves, minced2 - 900 ml containers of no-

sodium-added beef broth

3 bay leaves2 tsp. Worcestershire sauce3 celery stalks2 medium sized double-boiled

potatoes, peeled (2 cups)*2 cups frozen/canned green

peas3 to 4 boiled carrots (1 cup)*4 tbsp. white all-purpose flour1 cup cold water


SLOW COOKER BEEF STROGANOFF Makes 8 Servings

Ingredients

2 lbs. beef stew meat, cubed1 cup onion, chopped16 oz. cremini mushrooms, sliced2 sprigs fresh thyme1 tsp. Worcestershire sauce1 ½ cup water1 cup light sour cream¼ cup all-purpose flour4 tsp. low sodium chicken bouillon1 tsp. sweet paprika¼ cup fresh parsley, chopped, for garnish

Directions

1. In a slow cooker, combine meat, onion, mushrooms, thyme and Worcestershire sauce.

2. In a blender, combine 1 ½ cups water, sour cream, flour, bouillon and paprika and blend until smooth. Pour the mixture over the beef.

3. Cover and cook on low for 6 hours. Discard thyme.

4. Garnish with parsley and serve over hot egg noodles or white rice.

Nutrition Facts (per serving, not including pasta or rice)Calories: 226 kcalProtein: 27 g Carbohydrate: 9 gPotassium: 475 mgPhosphorus: 227 mgSodium: 85 mg


STIR FRIED BEEF WITH PINEAPPLE AND PEPPERSMakes 6 Servings

Ingredients

Directions1. Drain pineapple; reserving juice. Add marinade

ingredients to a bowl and mix well (extra pineapple and juice will be leftover).

2. Add marinade & beef to container with lid. Marinate overnight in fridge.

3. Heat sesame oil in wok over medium heat. Add beef strips (reserving marinade). Stir fry 6 minutes. Add green onion and peppers. Stir fry 2-3 minutes.

4. Whisk corn starch into reserved marinade. Add to beef and peppers. Stir in pineapple. Stir fry until sauce starts to bubble. Remove from heat.

5. Sprinkle with chopped green onions. Serve with rice.

Nutrition Facts (per serving) Calories: 245 kcal Protein: 19 gCarbohydrate: 20 g Potassium: 477 mgPhosphorus: 169 mg Sodium: 539 mg

Marinade1⁄3 cup pineapple juice (from

1 can pineapple tidbits)1⁄3 cup reduced-sodium soy

sauce2 tbsp. sesame oil2 tbsp. rice vinegar 2 tbsp. honey1 tbsp. fresh ginger, minced 2 garlic cloves, minced

Stir Fry1 lb. (454 g) beef sirloin steak

cut in small strips5 green onions, chopped3 bell peppers cut in strips (1

orange, 1 yellow, 1 red)1 tsp. sesame oil1 cup drained canned

pineapple tidbits2 tsp. corn starch


SUNDAY ROAST BEEFMakes 8 Servings

Ingredients4 cloves garlic, minced¼ cup dry sherry or reduced-sodium chicken broth¼ cup red-wine vinegar1 tbsp. honey1 tbsp. reduced sodium soy sauce1 tsp. dried rosemary½ tsp. dried thyme1 - 3 lbs. bottom round beef roast, trimmed1 tbsp. Dijon-style mustard

Directions1. In a large bowl, combine the garlic, sherry, vinegar, honey,

soy sauce, dried rosemary, and dried thyme. Mix well.

2. Add roast to bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight. Turning occasionally.

3. Preheat oven to 450°F. Remove roast from marinade and discard marinade. Brush the roast with mustard and place on a roasting rack in a large roasting pan.

4. Roast for 10 minutes. Reduce heat to 350° F. Continue roasting until a meat thermometer registers 150° F for medium. Approximately 1 hour.

5. Place roast on a serving platter and let stand for 10 minutes.

6. Cut roast into slices across the grain and serve.

Nutrition Facts (per serving)Calories: 186 kcalProtein: 30 gCarbohydrate: 3 gPotassium: 277 mgPhosphate: 198 mgSodium: 164 mg

Source: Adapted from Healthy Meals in Minutes


TOURTIÈRE Makes 8 Servings

Ingredients1 lb. minced deer or moose meat (or ground beef)1 onion, chopped2 cloves garlic, minced½ cup water½ tsp. dried thyme¼ tsp. dried sage¼ tsp. black pepper1/8 tsp. ground cloves1 prepared pie crust (homemade or frozen)

Directions1. Preheat oven to 450°F.

2. In a large frying pan or saucepan, combine the meat, onion, garlic, water, thyme, sage, pepper, and ground clove. Cook over medium heat until it comes to a boil. Reduce the heat and simmer until the meat is cooked through (about 5 minutes).

3. Spoon the meat mixture onto the pie crust. Place the top crust over the meat and pinch the edges to seal. Cut slits into the top crust, so the steam can escape. Cover the edges of the pie with aluminum foil so they don’t burn.

4. Bake in preheated oven for 20 minutes before removing the foil. Bake for an additional 15 to 20 minutes until golden brown.

5. If you are baking the tourtiére from frozen, cover the pie with foil and cook for 45 minutes at 425°F. Remove foil and bake another 20 minutes or until the crust is golden and the pie is heated through.



VENISON & VEGETABLE STIR-FRY Makes 6 Servings

Ingredients

Directions1. Slice venison into thin slices.

2. Combine milk, water, vinegar, and Worcestershire sauce into bowl. Allow venison to soak while preparing vegetables and rice.

3. Slice peppers, chop celery and onion place to the side.

4. Add 3 cups water into a pot. Once boiling add 1 ½ cups rice cook until water dissolves and rice is fluffy.

5. Add 2 tbsp. canola oil into frying pan, once heated add venison and discard soaking solution. Add garlic powder and pepper to taste. Once cooked thoroughly add vegetables cooked to your liking.

6. Combine rice, venison and vegetables. Enjoy!


17 oz. venison defrosted½ cup skim milk¼ cup water1 tbsp. white vinegar2 tsp. Worcestershire sauce½ medium red pepper½ medium orange pepper½ medium yellow pepper

3 medium celery stalks 1 small/medium onion1 ½ cups rice3 cups water2 tbsp. Canola OilGarlic powder Pepper

breakfast, brunch & lunch

Crepe Recipe, Page 33

BREAKFAST, BRUNCH & LUNCH

Let's Eat! • Breakfast, Brunch & Lunch 27

ASPARAGUS & RED PEPPER FRITTATAMakes 6 Servings

Ingredients8 eggs½ cup Rice Dream Classic® or almond milk 1 medium potato, peeled, double boiled *see below for cooking instructions1 red pepper, chopped1 cup asparagus, chopped1 tbsp. vegetable oil½ tsp. Mrs. Dash original spice blend½ tsp. dried basil¼ tsp. salt½ tsp. pepper½ cup Swiss cheese, shredded

Instructions1. Cook potatoes as directed. *See below for cooking instructions.

2. Heat vegetable oil in a medium-size frying pan.

3. Add asparagus and red pepper to the pan. Cook and stir until the vegetables are softened.

4. Stir in cooked potatoes. Distribute vegetable mixture evenly on the bottom of the frying pan.

5. In a bowl, whisk together eggs, rice dream or almond milk, basil, salt, and pepper. Pour mixture into the pan over the vegetables.

6. Cover and cook over low heat until eggs are set, around 15 minutes.

7. In the last 2 minutes of cooking, sprinkle Swiss cheese on top of mixture.

*Double Boiled Potatoes1. Peel and chop potato into small bite-size pieces. 2. Place potatoes in a pot of water, bring to a boil.3. Drain off the water, and add a large amount of fresh water.4. Bring the water to a boil again, and cook the potatoes until soft.

Nutrition Facts (per serving)Calories: 241 kcal Carbohydrate: 12 gProtein: 12 g Potassium: 290 mgPhosphorus: 222 mg Sodium: 240 mg

28 Breakfast, Brunch & Lunch • Let's Eat!

BAKED EGG CUPSMakes 6 Servings

Ingredients

1 medium bell pepper4 tbsp. green onion, chopped6 large eggs½ tsp. black pepper¾ tsp. garlic powderCheese, shredded (optional)

Optional flavoring

½ tsp. curry powderHot sauce, to taste

Directions

1. Preheat oven to 400°F. Spray 6 muffin cups with non-stick spray.

2. Wash and dice pepper and onions and place in medium mixing bowl.

3. Add eggs and spices to bowl and mix well. Pour into 6 muffin cups.

4. You may add 1 tsp. of shredded cheese, if desired.

5. Bake 18 minutes or until tops are firm. Enjoy!



BATTERED FRENCH TOASTMakes 4 Servings

Ingredients

3 eggs1 cup white flour1 ½ cup milk¼ tsp. cinnamon1 tsp. vanilla8 slices of bread (white, 60% whole wheat or rye)1 tbsp. of canola oil

Directions

1. In a medium sized bowl, beat the eggs with a fork.

2. Slowly add the flour to the egg, while stirring. Keep adding flour until the mixture becomes like a paste.

3. Very slowly, add the milk while stirring the mixture at the same time.

4. Add cinnamon and vanilla to the mixture, stir well.

5. Heat oil in a frying pan.

6. Dip bread slices, one slice at a time, in egg mixture.

7. Cook the bread on both sides in the frying pan until golden brown.

8. Serve with applesauce on the side.



BRIE AND APPLE GRILLED CHEESE SANDWICHMakes 1 Sandwich

Ingredients

2 slices cinnamon raisin bread1½ oz. brie cheese3 - 4 thin slices granny smith apple1 tsp. butter or margarine

Directions

1. Spread the brie cheese on one side of each slice of bread.

2. Place the apple slices on top of the cheese of one slice.

3. Top with the other slice of bread and cheese to form a sandwich.

4. Spread the butter or margarine on the outside of sandwich.

5. Place on skillet over medium-low heat.

6. Cook until the bottom is golden brown and the cheese begins to melt. Carefully flip the sandwich and cook the other side until golden brown and cheese is melted completely.

Nutrition Facts (per sandwich)Calories: 334 kcalProtein: 14 gCarbohydrate: 31 gPotassium: 163 mgPhosphorus: 139 mgSodium: 524 mg


COTTAGE CHEESE PANCAKESMakes 6 Pancakes

Ingredients

½ cup oatmeal, dry½ cup liquid egg whites½ cup cottage cheese ¼ - ½ cup unsweetened applesauce¼ tsp. cinnamon

Directions

1. Heat a non-stick skillet over medium heat and spray with cooking spray.

2. Blend all ingredients until smooth.

3. Pour ¼ cup batter at a time into circles.

4. Cook for 1 - 2 minutes per side, or until bubbles form on the edges.

5. Flip pancake and cook for another 2 minutes.

6. Top with your favourite toppings or fresh fruit.

7. Freeze leftovers for a quick breakfast or snack on the go.

Nutrients Facts (per 3 pancake serving)Calories: 185 kcalProtein: 17 g Carbohydrates: 24 g Potassium: 236 mgPhosphorus: 101 mgSodium: 332 mg


CRANBERRY-BLUEBERRY MUFFINS Makes 12 Muffins

Ingredients2 cups all-purpose flour¼ cup sugar1 ½ tsp. baking power½ tsp. baking soda2 eggs, beaten¾ cup cranberry sauce ¾ cup milk2 tbsp. cup cooking oil1 cup frozen (or fresh) blueberries

Directions1. Pre-heat oven to 400oF

2. In a bowl, combine flour, sugar, baking powder, and baking soda. Set aside.

3. In a separate bowl, combine eggs, cranberry sauce, milk, and oil.

4. Stir egg mixture into flour mixture, leave batter a bit lumpy.

5. Fold in blueberries.

6. Spoon batter evenly into 12 greased muffin tins. Bake for 15-18 minutes until golden brown.

7. Remove from oven and let cool on cooling rack for 15 minutes. Enjoy!

Nutrition Facts (per serving)Calories: 217 kcalProtein: 3 gCarbohydrate: 29 gPotassium: 55 mg Phosphorus: 54 mgSodium: 176 mg


DELICIOUS CREPESMakes 8 Crepes

Ingredients

2 large eggs½ cup milk½ cup water2 tbsp. non-hydrogenated margarine, melted¼ tsp salt1 cup all-purpose flour

Directions

1. In large bowl, whisk wet ingredients (eggs, milk, water, melted margarine) until smooth.

2. Add salt and flour; mix.

3. Heat a lightly oiled griddle or frying pan. Use a spoon to spread batter thinly into large circular shape about 7 inches wide.

4. Cook the crepe for about 1 minute until the bottom is light brown. Flip crepe and cook for about 1 minute. Serve hot. Add toppings if preferred, such as maple syrup or berries.

Nutrients Facts (per 2 crepe serving)Calories: 228 kcalProtein: 8 g Carbohydrates: 27 gPotassium: 118 mgPhosphorus: 100 mgSodium: 242 mg


FIESTA CHICKEN SALADMakes 4 Servings

Ingredients

¼ cup mayonnaise2 cups cooked chicken, shredded½ red bell pepper, finely chopped¼ cup fresh cilantro, chopped2 scallions, sliced thin1 juice of lime¼ tsp. cumin¼ tsp. smoked paprikaPinch cayenne pepper

Directions

1. Mix all ingredients together in a bowl.

2. Serve on rye bread or in a lettuce wrap.

Nutrition Facts (per serving) Calories: 166 kcalProtein: 20 gCarbohydrate: 4 g Potassium: 228 mgPhosphorus: 168 mg Sodium: 132 mg


HUEVOS RANCHEROSMakes 2 Servings

Ingredients

2 tbsp. canola oil2 corn tortillas¼ cup onion, chopped¼ cup bell peppers, chopped2 eggsHot sauce, to taste (optional)

Directions

1. Heat canola oil in a skillet and crisp the tortillas for about 1 minute on each side. Set aside on paper towel.

2. In the same skillet, sauté the onion and bell pepper until soft (add additional oil if needed). Remove from skillet.

3. Add eggs to skillet and cook over easy.

4. Place one crisp tortilla on each plate and top with egg and sautéed vegetables. Add hot sauce, if desired (this will add additional sodium).

Nutrition Facts (per 1 tortilla serving)Calories: 272 kcalProtein: 8 gCarbohydrate: 15 g Potassium: 160 mgPhosphorus: 135 mg Sodium: 139 mg


MAPLE BERRY OVERNIGHT OATS*Oatmeal can be high in phosphorus, but when used in small amounts can fit into a kidney friendly diet. Remember to limit oatmeal to three times a week.

Makes 1 Serving

Ingredients1⁄3 cup rolled oats (or quick oats)1⁄3 cup almond, rice, or soy milk (non fortified)½ tsp. maple syrup (or brown sugar Splenda)¼ tsp. vanilla extract½ cup berries (blueberries, strawberries, raspberries)

Directions

1. Mix all ingredients together into a sealable container. Place in fridge overnight to allow oats to soak up liquid. Enjoy cold!

Variations

Try swapping the maple syrup and blueberries for applesauce and cinnamon (¼ cup applesauce, ½ tsp. cinnamon)

Try experimenting with different low-potassium fruits, spices, and flavors of soy, rice, or almond milk for your own unique twist!



OATMEAL SCONES*Oatmeal can be high in phosphorus, but when used in small amounts can fit into a kidney friendly diet. Remember to limit oatmeal to three times a week.

Makes 12 Scones

Ingredients

1 ½ cups all-purpose flour½ cup brown sugar½ tsp. baking soda½ cup margarine1 cup quick oats½ cup sour cream

Directions

1. Preheat oven to 375°F. Combine flour, sugar, and baking soda in a mixing bowl.

2. Cut in margarine, and then stir in oatmeal. Mix in sour cream until incorporated.

3. Turn onto a lightly floured surface and knead 2 - 3 times.

4. Roll out about ½ inch thick and cut into circles or squares.

5. Place on a lightly greased cookie sheet and bake for 15 - 18 minutes, until golden. Serve warm or freeze for later.

Nutrition Facts (per serving)Calories: 179 kcalProtein: 3 gCarbohydrates: 23 g Potassium: 75 mgPhosphorus: 60 mgSodium: 66 mg


SCRAMBLED EGG WRAPMakes 6 Servings

Ingredients

2 tsp. canola oil1 red pepper, chopped1 green pepper, chopped½ medium onion, chopped6 eggs¼ cup milk6 - 6" tortillas plain, warmed

Directions

1. Add canola oil to nonstick skillet. Sauté peppers and onions. About 1 - 2 minutes.

2. In a large bowl whisk the eggs and milk, reduce heat to medium and add egg mixture to skillet. Cook and stir until eggs completely set.

3. Spoon approximately 2/3 cup mixture on the center of the tortilla, roll and serve.



TUNA MELTSMakes 4 Servings

Ingredients

1 can flaked light tuna in water, unsalted, drained1 ½ tbsp. low-fat mayonnaiseGround pepper, to taste4 slices white bread1⁄3 cup shredded block cheese

Directions

1. Heat broiler and move rack to the highest position in oven.

2. Add tuna and mayonnaise to bowl, stir. Add pepper to taste.

3. Place 4 slices of white bread onto cookie sheet and divide tuna mixture evenly onto bread.

4. Add shredded cheese to top of tuna mixture.

5. Broil of 3 - 4 minutes or until cheese is bubbling. Serve warm.

Nutrition Facts (per serving)Calories: 204 kcalProtein: 17 gCarbohydrate: 20 gPotassium: 149 mgPhosphorus: 157 mgSodium 313 mg

DESSERTS

Fruit Pizza, Page 43

desserts

Let's Eat! • Desserts 41

APPLE CRISPMakes 9 Servings

Ingredients

1 cup rolled oats1 cup flour½ cup butter, melted4 cups apple, sliced (approx. 4 med apples)1 tbsp. cinnamon¾ cup brown sugar

Directions

1. Combine rolled oats, flour and butter together as a crumble. Put aside.

2. Combine apples, cinnamon and sugar. Place fruit mixture in a greased 9 x 9 pan. Place the crumble mixture on top of the fruit filling.

3. Bake in the oven at 375°F for 30 - 40 minutes, or until apples are tender. Cut into 9 pieces.


42 Desserts • Let's Eat!

CREAM CHEESE FILLED STRAWBERRIESMakes 6 Servings

Ingredients

12 large strawberries¼ cup strawberry-flavored cream cheese 2 tbsp. sour cream ¼ cup blueberries (optional)

Directions

1. Cut the tops off of the strawberries and stand upright on the cut side.

2. Cut a deep “x” in the top of each strawberry being careful not to cut through. Gently spread berries apart.

3. In a small bowl, beat cream cheese and sour cream until smooth. Spoon or pipe* filling into each strawberry and top with blueberry if desired.

4. Refrigerate until ready to serve.

*If you do not have a piping bag, cut the corner of a zip-lock bag and squeeze the cream cheese filling inside the strawberries.

Nutrition Facts (per serving)Calories: 56 kcalProtein: 1 gCarbohydrates: 4 gPotassium: 80 mgPhosphorus: 22 mgSodium: 30 mg


FRUIT PIZZAMakes 10 Servings

Crust

½ cup butter¼ cup icing sugar1 cup flour

Topping

Arrange fruit as desired on cream cheese mixture.Approximately 8 - 10 strawberries, sliced thinApproximately 20 red or green grapes cut in halfApproximately 1 to 1 ½ packages blueberries/blackberriesOther fruit substitutions: canned mandarins, canned peaches, canned pears

Directions


2. Mix crust ingredients together and spread onto pizza pan.

3. Bake 8-10 minutes. Cool.

4. Place cream cheese mixture ingredients in bowl. Beat until smooth.

5. Spread cream cheese onto cooked crust.

6. Arrange toppings onto cream cheese mixture, as desired.

7. Chill covered with plastic wrap.

Nutrition Facts (per serving)Calories: 245 kcal (218 kcal if made with Splenda®)Protein: 4 gCarbohydrate: 26 g (19 g if made with Splenda®)Potassium: 120 mgPhosphorus: 61 mgSodium: 165 mg (90 mg if made with unsalted butter)

Cream cheese mixture

One 8 oz. light cream cheese1⁄3 cup sugar or Splenda®1 tsp. vanilla


ICE CREAM Makes 4 Servings

Ingredients

1 cup frozen fruit (choose low potassium fruits such as strawberries, or blueberries)½ cup low-fat greek yogurt (any flavor)½ cup almond beverage (can substitute cashew beverage or unfortified rice beverage)

Directions

1. In a blender, add all ingredients and blend until smooth.

2. Pour into a shallow 4 x 6 pan and place in the freezer.

3. Stir every 2 - 4 hours, until crystals form.

4. Keep in the freezer 8 hours or overnight, until ready to serve. Consistency may improve if stirred every 4 hours until fully frozen.


Source: Recipe submitted by Gladys Scaramuzzi.


LEMON COOKIESMakes 48 Cookies

Ingredients

2 cups all-purpose flour¾ tsp. baking powder¼ tsp. salt1 cup margarine1 cup sugar or Splenda®1 egg2 tsp. lemon juice1 tsp. grated lemon rind, packed

Directions

1. Grease baking sheet slightly.


3. Sift flour with baking powder and salt.

4. Cream margarine and sugar together.

5. Beat in egg until fluffy; stir in lemon juice and rind.

6. Stir in flour in 2 - 3 portions until smooth.

7. Roll dough into balls, approximately 1 tbsp. each.

8. Stamp cookies to approximately 1/8” thickness with flat bottom glass (dip in water if sticky).

9. Bake 6 - 8 minutes or until delicately browned around the edges.

10. Remove to rack and cool.

Nutrition Facts (per cookie)Calories: 75 kcal (60 kcal if made with Splenda®)Protein: 1 gCarbohydrate: 9 g (5 g if made with Splenda®)Potassium: 11 mgPhosphorus: 17 mgSodium: 73 mg


NO BAKE BLUEBERRY PIEMakes 8 Servings

Ingredients

1 precooked pie shell4 cups blueberries, divided3 apples, peeled, cored and chopped3 tbsp. corn starch½ cup cold water¾ cup sugar1 tbsp. margarine1 tbsp. lemon juice (optional)½ tsp lemon zest (optional)

Directions

1. Mash 2 cups of blueberries. Add water, lemon juice, corn starch and mashed blueberries into a pot. Cook over medium heat until thickened.

2. Remove from heat. Add sugar and margarine to the pot and stir well.

3. Allow mixture to cool and add remaining blueberries and lemon zest.

4. Pour mixture into a precooked pie shell. Allow to cool before cutting and serving.



PUFFED RICE SQUARESMakes 24 Servings

Ingredients

¼ cup margarine, non-hydrogenated¼ cup brown sugar, lightly packed¼ cup white sugar½ cup corn syrup, white2 tsp. vanilla extract8 cups puffed rice cereal

Directions

1. Grease a 9 x 13 inch pan.

2. Mix all ingredients except puffed rice in a pot.

3. Bring mixture to a boil, stirring constantly. Boil for 1 ½ - 2 minutes. Remove pot from heat.

4. Put puffed rice into a large bowl.

5. Pour hot syrup over puffed rice and mix well.

6. Press into pan with buttered hands.

7. Cool the pan of squares in the fridge.

8. When cool, cut into 24 squares (3 rows by 8 rows).

Nutrition Facts (per serving)Calories: 73 kcalProtein: 0 g Carbohydrate: 14 gPotassium: 13 mg Phosphorus: 6 mg Sodium: 37 mg



RASPBERRY COULISMakes 12 Servings

Ingredients

½ cup sugar3 tbsp. waterOne 12oz frozen bag or 1lb. fresh raspberries

Directions

1. Heat sugar and water in a small saucepan over medium heat, stirring frequently until sugar dissolves (about 5 minutes).

2. Add raspberries and sugar syrup to a blender and puree.

3. Optional: strain through a fine mesh sieve to remove seeds.

4. Store in an air-tight container for 4 - 5 days. Freezes well.



ROLLED OATMEAL COOKIES*Oatmeal can be high in phosphorus, but when used in small amounts can fit into a kidney friendly diet. Remember to limit oatmeal to three times a week.

Makes 24 Servings

Ingredients

1 ½ cup quick oats 1 ¾ all-purpose flour1 tsp. baking powder 1 tsp. baking soda1 cup butter 1 cup white sugar½ cup brown sugar, packed 1 egg1 tsp. vanilla½ cup shredded coconut, unsweetened

Directions


2. In a medium-size bowl, combine quick oats, flour, baking powder and baking soda. Set aside.

3. In a large bowl, cream together butter and sugars until fluffy. Beat in egg until blended. Add vanilla and coconut. Mix well. Add dry ingredients and mix just until blended.

4. Shape into 2-inch balls and arrange on ungreased baking sheet about 2 inches apart. Flatten with floured fork.

5. Bake for 10 - 12 minutes or until golden brown.


Source: no name ®


THE PERFECT PAVLOVAMakes 8 Servings

Ingredients4 egg whites (at room temperature)1 cup sugar1 tbsp. corn starchA few drops of vanillaCool Whip or whipped topping of choiceVariety of berries (washed and dried) Parchment paper for baking

Directions1. Preheat the oven to 275°F. Add the 4 egg whites to a clean, dry

metal or glass bowl. Beat egg whites until foamy, then begin to add the sugar very gradually, ¼ cup at a time.

2. Combine the corn starch with the last ¼ cup of sugar before adding to the egg whites.

3. Continue to whip the egg white mixture on high speed until stiff peaks form and all the sugar has dissolved.

4. Next, add a few drops of vanilla and whip only until it's combined, scraping down the sides of the bowl once.

5. Trace a circle (about 8 inches in diameter) on a piece of parchment paper. Turn over the piece of parchment paper and place it on a rimless baking sheet (a pizza pan also works well) with the marked side down.

6. Scrape the mixture out of the bowl and onto the parchment paper, using the circle you traced as a guide for the size and shape of the pavlova. Using a spatula, pull up the sides of the pavlova in a swirling motion to create a very shallow "crater" in the middle.

7. Bake the pavlova for 80 - 90 minutes. Turn the oven off and crack it open with a wooden spoon, allowing the pavlova to cool inside the oven for several hours or overnight.

8. Once the pavlova has cooled completely, carefully remove it from the oven and slide it off the parchment paper and onto a serving plate. Top with fresh whipped cream or the whipped topping of your choice, and fresh berries.


fish, seafood & vegetarian

FISH, SEAFOOD & VEGETARIAN

Roasted Salmon Mediterranean Recipe, Page 57

Let's Eat! • Fish, Seafood & Vegetarian 51

BAKED WALLEYE (PICKEREL)Makes 2 Servings

Ingredients

8 oz. walleye/pickerel fillets2 garlic cloves, minced1 tbsp. butter, melted½ tsp. black pepper1 tsp. dried basil, oregano, or thymeLemon zest

Directions

1. Preheat oven to 400°F

2. Mix melted butter, minced garlic, black pepper, herbs and lemon zest. Pour the mixture over the fillets.

3. Bake 15 minutes or until the fish is opaque.


Source: Adapted from Dietitians of Canada, Indigenous Recipes

52 Fish, Seafood & Vegetarian • Let's Eat!

EASY TUNA PATTIESMakes 4 Servings

Ingredients

½ cup dry bread crumbs3 tbsp. water1 large egg, lightly beaten1 egg white2 - 6 oz. cans tuna, rinsed and drained2 tbsp. fresh dill, chopped¼ tsp. pepperPinch of cayenne pepper1½ tsp. yellow mustard1 tbsp. vegetable oil

Directions

1. Combine breadcrumbs with water in a bowl; let stand until softened (approximately 3 minutes).

2. Lightly beat egg and egg white then mix egg with breadcrumbs.

3. Mash tuna and add to breadcrumb mixture.

4. Stir in dill, black pepper, cayenne pepper, and mustard.

5. Form mixture into 4 patties.

6. Heat oil in a large frying pan over medium heat. Cook patties until hot through and browned. Flip patties once during cooking.



HEALTHY FALAFEL PITAS*Chickpeas are a source of potassium and phosphorus. Keep your falafel to an appropriate portion size and consume with a low potassium, low phosphorus side dish.

Makes 8 Servings

Ingredients

Directions1. Place chickpeas, green onions, egg, flour, oregano, cumin in a

big bowl. Use a potato masher or fork to mash the ingredients. The mixture will be moist and should hold together when pressed. Form into 8 patties.

2. Heat oil in a large nonstick pan over medium-high heat. Add patties and cook until golden brown and beginning to crisp, about 4 - 5 minutes. Carefully flip and cook until golden brown on the other side, 2 - 4 minutes.

3. Cut the pita breads in half and warm them up in the pan if you like. Put one patty in each pita half. Add low potassium veggies such as lettuce, sliced peppers, cucumbers and others to your pita for added nutrition.

4. For the sauce: combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl. Mix and serve with the falafel.


1 can (19 oz.) chickpeas, drained and rinsed

4 green onions, chopped1 egg2 tbsp. all-purpose flour1 tbsp. fresh oregano, chopped

(or ½ tsp. dried oregano)½ tsp. ground cuminPinch of salt 2 tbsp. vegetable oil (such as

canola or olive)4 white pita breads (6 ½ inches)

Tahini sauce (optional):½ cup plain yogurt2 tbsp. tahini (or peanut butter)1 tbsp. lemon juice1⁄3 cup fresh parsley, chopped

(or 2 tsp. dried parsley)Pinch of salt


LAKE WINNIPEG WALLEYE TACOSMakes 6 Servings

Ingredients2 eggs¼ tsp. black pepper¼ tsp. onion powder¼ tsp. garlic powder¾ cup white all-purpose flour4 fillets (18 oz.) Walleye, fresh or defrosted, deboned2 tbsp. canola oil6 small soft shell flour tortillas6 tsp. mayonnaise or miracle whip 1 cup red cabbage, shredded1 cup green cabbage, shredded1 small white onion, chopped½ cup green pepper, chopped (Optional: Like spice? Add Sriracha® to your mayonnaise)

Directions1. Mix eggs, black pepper, onion powder and garlic powder in a

bowl. Measure out ¾ cup white all-purpose flour and place on a plate.

2. Cut walleye into 3 oz. portions, place in egg bowl coating all sides with egg mix. Once coated with egg mix, place onto flour plate and coat walleye thoroughly.

3. Measure out 2 tbsp. canola oil and place into frying pan.

4. Once frying pan is heated, fry walleye until cooked thoroughly.

5. Prep your taco: in each taco spread 1 tsp. mayonnaise or miracle whip. Place fish on top. Sprinkle with red cabbage, green cabbage, white onion and green pepper.

6. Roll up and enjoy!

Nutrition Facts (per taco): Calories: 190 kcal Protein: 20 gCarbohydrate: 15 g Potassium: 452 mgPhosphorus: 217 mg Sodium: 114 mg


OVEN FRIED FISH FILLETSMakes 4 Servings

Ingredients

¼ cup bread crumbs¼ cup yellow cornmeal½ tsp. paprika½ tsp. dried thyme¼ tsp. lemon peel, gratedBlack pepper, to taste1 egg white4 cod or haddock fillets (4 - 5 oz. each)

Directions

1. Preheat oven to 425°F. Place oven rack on lowest level.

2. Lightly grease baking sheet with vegetable oil.

3. On a plate mix the bread crumbs, cornmeal, paprika, dried thyme, lemon peel, and pepper.

4. In a small bowl lightly beat egg white. Dip each piece of fish into egg white and then dredge in bread crumb mixture, turn to coat.

5. Bake until golden brown about 5 - 7 minutes each side.


Source: Adapted from Healthy Meals in Minutes


PICKEREL FRYMakes 7 Servings

Ingredients

½ cup all-purpose flour2 tsp. canola oilPepper, to taste4 pickerel fillets, fresh or thawed (deboned)

Directions

1. Mix flour and pepper in medium bowl.

2. Add 1 tsp. canola oil into frying pan. Heat on medium temperature setting.

3. Coat two fillets in flour mixture.

4. Place fillets onto heated frying pan. Fillets should sizzle.

5. Fry for about 2 minutes on each side. Repeat with other two fillets.

6. Portion each fillet to 3oz (or size of a deck of cards).



ROASTED SALMON MEDITERRANEAN*Salmon is a source of potassium. Keep your salmon to an appropriate portion size and consume with a low potassium side dish.

Makes 4 Servings

Ingredients4 salmon fillets (3 oz. each)1 tbsp. olive oil1 tbsp. lemon juice1 tsp. dried rosemaryBlack pepper, to taste

Directions1. Pat salmon dry with paper towel and place fillets on a

baking pan.

2. In a small bowl, whisk together the olive oil, lemon juice, rosemary and black pepper.

3. Rub the salmon fillets, on both sides, with the olive oil mixture.

4. Cover loosely with clear wrap and place in the fridge for one hour.

5. After one hour, preheat the oven to 400°F.

6. Place the salmon into the preheated oven and bake for 20 minutes.

Nutrition Facts (per serving)Calories: 186 kcalProtein: 22 gCarbohydrate: 0 gPotassium: 539 mg*Phosphorus: 218 mgSodium: 49 mg

Source: Adapted from BC Salmon Marketing Council


SINGAPORE NOODLES WITH TOFU*Carrots are high in potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 4 Servings

Ingredients

Directions1. Cook noodles according to package directions, omitting any

addition of salt if package instructions say to use it.2. Drain noodles and set aside.3. Get a large pan or wok heating up over medium high heat.4. Add 2 tbsp. oil and the minced garlic. Let cook for 1 - 2

minutes, stirring often and not letting the garlic get too brown.

5. Add the tofu cubes and pan fry for about 4 minutes. The less you move them around in the pan, the more they will brown slightly.

6. Add all the chopped-up vegetables and stir fry them for about 3 minutes.

7. Add the spices and soy sauce and 2 tbsp. hot water.8. Stir noodles into mixture.9. Remove from the heat and squeeze the juice of one lime onto

the entire mixture.10. Serve and Enjoy!

Nutrition Facts (per serving)Calories: 160 calories Protein: 10 gCarbohydrate: 16 g Potassium: 496 mgPhosphorus: 175 mg Sodium: 189 mg

1 block firm, plain tofu1 package white rice noodles

(or vermicelli)1 clove garlic, minced1 cup broccoli, chopped1 cup carrots, chopped

1 to 2 bell peppers, sliced1 tsp. curry powder1 tsp. turmeric1 tbsp. low sodium soy sauce1 lime

pork

PORK

Pork Chop Recipe, Page 60

Let's Eat! • Pork 59

FILIPINO PORK CHOP STEAKMakes 4 Servings

Ingredients

4 pork chops3 tbsp. soy sauce, sodium reducedJuice from 1 large lemon or 5 large calamansi1 cup water1 medium red onion, sliced crosswise1 medium yellow onion, sliced crosswise3 tbsp. cooking oilFresh ground pepper (optional)

Directions

1. Mix the first four ingredients in a pan, cover and marinade for 1 hour in the fridge.

2. After 1 hour, slowly simmer over medium heat for 8 - 10 minutes. Set aside.

3. Add oil in the same pan and fry onions; they should be half-cooked and not translucent. Remove the onions and set aside.

4. Using the same pan, fry the pork chops, cooking for about 4 - 5 minutes per side. Add in the remaining marinade. Let it simmer for 5 minutes until the pork is tender.

5. Serve with the onions on top.


60 Pork • Let's Eat!

HONEY GRILLED PORK CHOPSMakes 4 Servings

Ingredients4 centre-cut loin pork chops with bone, trimmed (4 oz. each)1 can (8 oz.) slice pineapple in unsweetened juice1⁄3 cup honey1 tbsp. prepared mustard1 tsp. curry powder1¾ cups flour, whiteGround pepper, to tasteDash of hot pepper sauce

Directions1. Prepare marinade by draining pineapple, reserving 1 tbsp. of

the juice. In a shallow glass dish combine honey, mustard, reserved juice, curry powder, salt, black pepper, and hot sauce. Mix well. Set aside 2 tbsp. of the marinade.

2. Add pork chops and pineapple to the remaining marinade in dish, turning to coat. Cover dish with plastic wrap. Refrigerate for 30 - 40 minutes.

3. Heat grill to medium heat. Place pork chops on grill rack. Disregard marinade. Base with remaining 2 tbsp. of marinade while cooking.

4. Grill until cooked through, about 6 - 8 minutes on each side.

5. Add pineapple slices to grill turning once until lightly brown.

6. Serve immediately.

Nutrition Facts (per 1 pork chop and 2 slices pineapple)Calories: 187 kcalProtein: 19 gCarbohydrate: 8 gPotassium: 369 mgPhosphorus: 187 mgSodium: 148 mg

Source: Healthy Meals in Minutes


JERK BURGERSMakes 6 Servings

Ingredients

1 lb. lean ground pork1 egg, beaten¼ cup bread crumbs2 tsp. lime juice2 cloves garlic, minced½ tsp. cayenne pepper¼ tsp. red pepper flakes¼ tsp. nutmeg¼ tsp. cinnamon¼ tsp. salt 6 hamburger buns

Instructions

1. Place pork in a bowl. Add the egg and bread crumbs and mix gently to combine.

2. Add lime juice to pork along with garlic, cayenne, red pepper flakes, nutmeg, cinnamon and salt. Mix to combine.

3. Form into 6 patties. Preheat BBQ on high. Reduce to medium, grill patties 5 - 10 minutes per side or until internal temperature reaches 160°F.

4. Place cooked patties onto hamburger buns. Top with toppings of choice. Serve.



PORK ADOBO* (FILIPINO PORK DISH)Makes 4 Servings

Ingredients

Instructions1. In a small pot, boil the pork in 2 cups of water for about 20

minutes or until almost tender. Drain and remove any debris and transfer into a medium-sized bake ware.

2. Add the balsamic vinegar, soya sauce, peppercorn and dried bay leaves. Mix the ingredients evenly and set aside for about 15 minutes.

3. In a separate small pot, heat the canola oil and sauté garlic until medium brown. Once done, mix the cooked garlic in the bake ware with the pork and other ingredients.

4. Pour the remaining ¼ cup of water in the bake ware and mix thoroughly.

5. Set oven to broil and preheat to 500⁰F. Once the oven is ready, put the bake ware with all the ingredients and cook for about 15 minutes or until the liquid part of the dish is reduced to about half its original volume. Be careful not to burn the pork.

6. Remove from the oven and serve with white rice and hard-boiled eggs (optional).


*Adobo is a tangy dish that may be considered as the “national” or signature dish of the Philippines because of its ease in preparation and modifiability. This version of adobo closely matches the taste of the Tagalog version of the dish but with a kidney-friendly twist!

1 lb. pork sirloin, chopped into 1 ½ inch cubes

2¼ cup water¼ cup balsamic vinegar1½ tbsp. soya sauce,

reduced sodium

½ tbsp. whole peppercorn3 pieces dried bay leaves1 tbsp. canola oil1 head garlic, minced2 eggs, hard-boiled (optional)


PORK MANGO FAJITASMakes 4 Servings

Ingredients

1 cup plain, non-fat Greek yogurt2 tbsp. lime juice1 tsp. lime zest1½ tsp. chili powder1 tbsp. canola oil1 lb. boneless pork chops, sliced into thin strips½ small red onion, sliced into thin strips½ red bell pepper, seeds removed and sliced into thin strips½ green bell pepper, seeds removed and sliced into thin strips1 mango, sliced into thin strips4 large tortillas

Instructions

1. Combine yogurt, lime juice, lime zest, chili powder in a bowl and store in refrigerator until ready to serve.

2. In a large non-stick skillet, heat oil over medium heat, stir-fry pork and cook 6 - 10 minutes until done. Remove into another bowl and set aside.

3. In same skillet sauté onion, and peppers about 5 minutes. Return cooked pork back to skillet and add in mango. Sauté 1 minute.

4. Place ¼ of skillet mixture in each tortilla and add 2 - 3 tbsp. of yogurt chili sauce and roll like a burrito.

Nutrition Facts (per fajita)Calories: 366 kcalProtein: 34 gCarbohydrate: 40 gPotassium: 552 mgPhosphorus: 375 mgSodium: 466 mg


PORK RIBSMakes 7 Servings

Ingredients

1 rack pork ribs (2.0 - 2.5 Kg)1 tsp. cayenne Pepper1 tsp. garlic Powder1 tsp. onion Powder1 tsp. black Pepper

Directions

1. Boil water in a large pot.

2. Slice pork rack into quarter sections, add to boiling water.

3. Boil for 20 minutes.

4. Heat oven to 400°F.

5. Place rib sections onto baking sheet, sprinkle with seasonings to your liking.

6. Bake for 35 - 40 minutes till meat is cooked thoroughly.

7. Cut sections into smaller portions. 1 portion = 3 oz.



SLOW COOKER PARMESAN HONEY PORK ROASTMakes 12 Servings

Directions

1. Spray slow cooker with non-stick cooking spray. Add roast to slow cooker.

2. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Pour over pork (add ½ cup of water if the mixture is too thick to pour).

3. Cover and cook on low for 6 - 7 hours or until a meat thermometer reads 160°F.

4. Transfer meat to a serving platter and cover with foil to keep warm.

5. Skim fat from cooking juices, if needed or desired. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and the ½ cup water until smooth. Gradually stir into pan and bring to a boil. Cook and stir for 2 minutes or until thickened.

6. Slice roast and serve with gravy.


Ingredients

3 to 4 lb. boneless pork roast2⁄3 cup grated parmesan cheese (powdered kind in canister)½ cup honey3 tbsp. soy sauce, low sodium1 tbsp. dried basil2 tbsp. garlic, minced2 tbsp. olive oil½ tsp. salt

For Thickening Sauce2 tbsp. corn starch¼ cup water


SLOW COOKER PULLED PORKMakes 12 Servings

Ingredients

4 lbs. pork shoulder or butt roast2 tbsp. paprika2 tbsp. brown sugar1 tsp. black pepper½ tsp. cayenne pepper1 tsp. garlic powder1 tsp. onion powder½ tsp. salt¼ cup apple cider vinegar¾ cup water

Directions

1. Mix together the dry spices and rub onto all sides of the pork.

2. Place vinegar and water in the bottom of slow cooker. Carefully add pork without washing off spices.

3. Cover and cook on low for 8 hours.

4. Remove pork and shred with two forks, discarding any large fatty pieces.

5. Add juices from slow cooker as desired.

6. Serve on buns, with rice or in tacos.


poultry

POULTRY

Chicken Souvlaki Recipe, Page 73

Let's Eat! • Poultry 67

BAKED CHICKEN WITH PARMESANMakes 6 Servings

Ingredients

6 chicken breast, skinless, boneless2 tbsp. canola or olive oil1 clove garlic, minced1 cup dried bread crumbs, white½ cup parmesan cheese, grated1 tsp. dried basil1 tsp. dried thyme¼ tsp. pepper

Directions


2. Mix oil and garlic together in a small bowl.

3. In a separate dish mix bread crumbs, parmesan cheese, basil, thyme, and pepper.

4. Dip chicken breast in oil and garlic and then dredge through bread crumb mixture.

5. Lightly grease a 9 x 13 baking sheet. Arrange chicken on baking sheet and bake for 30 minutes.

Nutrition Facts (per 4 oz serving)Calories: 226 kcalProtein: 33 gCarbohydrate: 5 gPotassium: 192 mgPhosphorus: 206 mgSodium: 226 mg

68 Poultry • Let's Eat!

CAJUN STYLE CHICKEN THIGHSMakes 16 Servings

Ingredients

For the rub:1 tbsp. brown sugar1 tbsp. paprika1 tbsp. garlic powder1 tbsp. onion powder2 tsp. dried thyme2 tsp. coarsely ground black pepper

16 boneless, skinless chicken thighs (approx. 3 oz. each)2 tbsp. canola oil

Directions

1. In a small bowl combine the rub ingredients.

2. Rinse the chicken thighs under cold water and pat dry with paper towels. Brush with a small amount of the canola oil and then coat with the rub.

3. Grill the thighs until the meat is firm and the juices run clear (about 8 - 10 minutes) turning once halfway through grilling time.

4. If there are leftovers, these are great in sandwiches.

Nutrition Facts (per 1 thigh serving)Calories: 175 kcalProtein: 21 gCarbohydrate: 9 gPotassium: 232 mgPhosphorus: 163 mgSodium: 68 mg


CHICKEN LO MEIN*Carrots are high in potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 6 Servings

Ingredients

12 oz spaghetti noodles, dry1 tbsp. vegetable oil½ cup onion, chopped½ cup green pepper, chopped1 medium carrot, chopped*11⁄3 lb. chicken breast, thinly sliced½ cup Low Sodium Asian Sauce (see Sauces, Seasonings &

Salad Dressings section)½ cup no salt added Chicken broth1 tsp. Asian seasoning (see Sauces, Seasonings & Salad

Dressings section)

Directions

1. Cook and drain spaghetti according to package directions (without salt).

2. Heat oil in a wok or large frying pan. Stir fry onions and chicken until the chicken is no longer pink.

3. Add carrots and cook for 3 minutes, then add peppers. 4. Add cooked spaghetti, Asian sauce, broth and seasoning to

wok.5. Mix everything together and keep cooking until heated

through.



CHICKEN STRIPSMakes 6 Servings

Ingredients

½ cup bread crumbs¼ cup dried parmesan cheese½ tsp. oregano1½ tsp. dried parsley2 to 4 tbsp. of rice or almond milk3 large or 4 small chicken breasts, skinned and fat trimmed

off (14 oz. /420 g total)

Directions

1. In a plastic bag, combine the bread crumbs, parmesan cheese, oregano, and parsley.

2. Pour the milk in a bowl.

3. Cut the chicken breasts into strips (4 - 6 strips per chicken breast depending on size). Pound each strip to flatten.

4. Dip each chicken strip into the milk. Then one at a time, dip in the crumbs to coat evenly.

5. Place on a greased baking sheet and bake at 400°F for 10 minutes then turn the strips over. Cook for another 5 - 10 minutes until chicken is white inside.

Nutritional Facts (per 3 strip serving)Calories: 132 kcalProtein: 18 gPotassium: 434 mgPhosphorus: 345 mgSodium: 168 mg


CHICKEN VEGETABLE PASTAMakes 4 Servings

Ingredients1 tbsp. cooking oil3 cloves garlic, finely chopped¾ lbs. (350g) chicken, breast or thigh, boneless, raw2 cups pasta, bow-tie or spirals, dry4 green onions, chopped1 cup red pepper, chopped1 tsp. basil, dried1⁄8 tsp. (pinch) cayenne pepper, ground1 tbsp. lemon juice1 cup chicken broth, no salt added1¾ cups water1 cup broccoli florets

Directions

1. Cut chicken into small pieces and set aside.2. In a medium pot, bring chicken broth and water to a boil.

Then reduce heat and simmer liquid until step 5.3. Cook garlic in the oil in a large frying pan.4. Add chicken to frying pan and cook well.5. Pour hot broth over chicken in frying pan.6. Add all remaining ingredients, except broccoli, to pan.7. Simmer uncovered for 10 minutes until pasta is cooked

and most of the liquid has cooked off.8. Place broccoli on top of pasta. Cover and continue cooking

for 2 - 3 minutes.



CRANBERRY TURKEY MEATBALLSMakes 6 Servings

Ingredients

Directions1. Preheat oven to 375°F.

2. Pour olive oil onto a cookie sheet and ensure the entire pan is oiled.

3. Place all ingredients except olive oil and cranberry sauce into a mixing bowl, use your hand to mix well.

4. Form the meat mixture into small meatballs and place on the oiled cookie sheet.

5. Bake the meatballs for 12 - 15 minutes, flipping once at about half way.

6. Heat the cranberry sauce in a medium sized pot over medium-low for about 5 minutes, and add the hot meatballs to the cranberry sauce.

7. Serve over rice or alone as an appetizer.


1 lb. ground turkey1 small yellow onion, finely

chopped1 medium tart apple, shredded2 cloves garlic, minced1 tsp. oregano1 tsp. rosemary

1 tsp. pepper1 tsp. dry mustard1 cup breadcrumbs1 egg1 tbsp. olive oil½ cup cranberry sauce


EASY CHICKEN SOUVLAKIMakes 4 - 6 Servings

Ingredients

Directions1. Add the chicken thighs, olive oil, lemon juice and wine to a

glass bowl. Add the onion powder, garlic powder, dried basil, oregano, and pepper.

2. Toss everything together until combined and the chicken is evenly coated in the marinade.

3. Cover the bowl and refrigerate for at least 1 hour.

4. After the chicken has marinated, remove it from the fridge. Preheat and grease your grill or skillet with canola oil.

5. Discard the marinade and cook the chicken on low heat for about 8 - 9 minutes on the first side or until the chicken has browned nicely. Don't overcrowd your skillet or grill as this will prevent the browning process, and that's where all the flavour is!

6. Turn the chicken and brown on the other side until it has browned completely and the chicken reaches an internal temperature of 165⁰F (75⁰C), about 4 - 5 minutes.

7. Remove the chicken from the grill or skillet; let it rest for about 5 minutes, then serve.

Nutrient Facts (per serving)Calories: 178 kcal Protein: 22 gCarbohydrate: 1 g Potassium: 229 mgPhosphorus: 154 mg Sodium: 78 mg

Source: Printed with permission from BusyBaker.ca

8 chicken thighs (skin and visible fat removed)

1 tbsp. olive oil2 tbsp. lemon juice¼ cup white wine½ tsp. onion powder

½ tsp. garlic powder½ tsp. dried basil1 tsp. dried Greek oreganoPepper 1 - 2 tbsp. canola oil (for skillet)


LEMON THYME CHICKENMakes 4 Servings

Ingredients

2 tbsp. canola oil2 cloves garlic, minced6 sprigs fresh thyme leaves chopped1 tbsp. lemon zest¼ tsp. pepper¼ cup lemon juice1 lb. boneless chicken breast or thighs sliced into strips

Directions

1. Mix canola oil, garlic, thyme, lemon zest, pepper and lemon juice in large mixing bowl. Toss chicken strips into this mixture and coat well. Marinate for 10 minutes.

2. Stir-fry above mixture in a non - stick frying pan over medium heat for about 8 minutes until cooked through.

3. Serve over rice and with a tossed salad.



PININYAHANG MANOK(FILIPINO PINEAPPLE CHICKEN)Makes 6 Servings

Ingredients1 lb. boneless, skinless chicken thigh, cut into 2 x 2 inch chunks14 oz. (1 can) pineapple chunks in pineapple juice2 tbsp. canola/cooking oil2 tbsp. garlic, minced1 medium-sized onion, sliced½ cup Rice Dream Original® 2 cups red bell peppers, chopped1 cup celery stalk, chopped 1⁄8 tsp. pepper or Mrs. Dash (optional, to taste)

Directions1. Marinate the chicken in pineapple juice from the can of

pineapple chunks for 30 minutes. After this period, thoroughly drain off the chicken from the marinade, but save the marinade for later.

2. In a medium-sized pot, heat up cooking oil and sauté the garlic and onion.

3. Put the drained chicken in the pot and cook until the outer parts turn light/ medium brown (may require medium to high heat).

4. Add the saved pineapple marinade and Rice Dream Original® and bring to a boil.

5. Simmer in medium heat until chicken is tender and liquid is reduced to about half of its original volume (around 20 - 25 minutes).

6. Put in pineapple chunks, red bell pepper and celery and simmer for another 7 minutes.

7. Add pepper or Mrs. Dash to taste.

8. Remove from heat. Serve with white rice.

Nutrition Facts (per serving, not including rice)Calories: 216 kcal Protein: 16 gCarbohydrate: 19 g Potassium: 464 mgPhosphorus: 173 mg Sodium: 101 mg


ROASTED LEMON HERB CHICKENMakes 4 Servings

Ingredients

2 tsp. Italian seasoning¼ tsp. seasoning salt½ tsp. mustard powder1 tsp. garlic powder½ tsp. ground black pepper3 lb. whole chicken1⁄3 cup lemon juice2 tbsp. olive oil

Directions

1. Preheat oven to 350°F (175°C).

2. Combine the seasoning salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly and remove the giblets. Place chicken in a 9 x 13 inch baking dish. Sprinkle 1 ½ teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.

3. Mix the lemon juice and olive oil. Drizzle oil/juice mixture over the chicken.

4. Bake in the preheated oven for 1 ½ hours or until juices run clear, basting several times with the remaining oil mixture.

Nutrition Facts (per serving, not including rice)Calories: 149 kcalProtein: 18 gCarbohydrate: 1 gPotassium: 167 mg Phosphorus: 125 mgSodium: 73 mg


SAUCES, SEASONINGS& SALAD DRESSINGS

sauces, seasonings& salad dressings

Raspberry Vinaigrette Recipe, Page 84

Let's Eat! • Sauces, Seasonings and Dressings 77

ALFREDO SAUCEMakes 4 Servings

Ingredients

2 cloves garlic, minced1 tbsp. vegetable oil2 tbsp. all-purpose flour2 cups rice beverage, not enriched2 tbsp. white wine (optional)Pinch of ground nutmegPinch of black pepper

Directions

1. Cook minced garlic in vegetable oil over medium heat. Stir often and cook until you can smell the garlic (30 seconds to 1 minute).

2. Stir in white flour.

3. Slowly blend in rice beverage. Add a bit, stir until combined, and then repeat until all the rice beverage is used and there are no lumps.

4. Stir in white wine, if using.

5. Cook over low heat for 5 - 10 minutes until thickened.

6. Add nutmeg and pepper to taste.

Nutrition Facts (per ½ cup serving)Calories: 119 kcal Protein: 1 g Carbohydrate: 17 gPotassium: 39 mg Phosphorus: 23 mgSodium: 36 mg


78 Sauces, Seasonings and Dressings • Let's Eat!

ASIAN SEASONINGMakes ½ Cup

Ingredients

¼ cup ground ginger2 tbsp. ground cinnamon1 tbsp. ground allspice1 tbsp. ground anise1 ½ tsp. ground cloves

Directions

1. Mix ingredients together.

2. Store in an airtight container.

Nutrition Facts (per ¼ tsp.)Calories: 2 kcalProtein: 0 gCarbohydrate: 0 gPotassium: 6 mgPhosphorus: 1 mgSodium: 0 mg



BASIL AND ARTICHOKE PESTO Makes 4 Servings

Ingredients

2 cups fresh basil leaves, packed ½ cup olive oil1⁄3 cup artichoke hearts (canned in water), drained and

chopped3 garlic cloves, mincedFresh ground pepper, to taste

* Optional: ¼ cup grated parmesan cheese, low sodium if available

Directions

1. Place basil leaves in food processor/blender and pulse 3 - 5 times. Add garlic and pulse again 3 - 5 times. Add parmesan, if using.

2. With blender running, slowly add oil in a constant stream. Stop to scrape down sides of bowl with a rubber spatula. Once blended, add in artichoke hearts Add pepper to taste. Pulse mixture until well blended.

3. Store in refrigerator for up to 3 days or freeze for up to 6 months.

4. Serve with chicken, fish, and pasta, or as a pizza sauce instead of tomato for a tangy, zesty treat.

Nutrition Facts (per ¼ cup serving)Calories: 252 kcal (279 kcal with cheese)Protein: 1 g (3 g with cheese)Carbohydrate: 2 gPotassium: 96 mg (103 mg with cheese)Phosphorus: 16 mg (62 mg with cheese)Sodium: 20 mg (116 mg with cheese)


LOW SODIUM RANCH DIP MIXMakes 10 Servings

Ingredients

3 tbsp. dried parsley1 tbsp. dried dill1 tbsp. garlic powder1 tbsp. onion powder1 tsp. black pepper2 tsp. dried chives1 cup light mayonnaise

Directions

1. Mix dry ingredients together, store in an airtight container.

2. To prepare dip, mix together 1 tbsp. dry mix with 1 cup of light mayonnaise.

3. Serve with raw vegetables, crackers, or use as a tasty sandwich spread!

*Dry mix can also be used as a seasoning/marinade for meat or as a base for salad dressings.

Nutrition Facts (per 1 tbsp. serving) Calories: 41 kcal (94 kcal with regular mayonnaise)Protein: 0 gCarbohydrate: 4 gPotassium: 9 mgPhosphorus: 6 mgSodium: 129 mg (88 mg with regular mayonnaise)


HONEY MUSTARD DRESSINGMakes 3 Servings

Ingredients

¼ cup mayonnaise1 tbsp. prepared mustard1 tbsp. honey½ tsp. lemon juice

Directions

1. In a small bowl, whisk together the mayonnaise, mustard, honey and lemon juice. Store covered in the refrigerator.




LOW-SODIUM ASIAN SAUCE (SOY SAUCE SUBSTITUTE) *Molasses is high in potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 15 Servings

Ingredients1⁄3 cup beef broth, no salt added1⁄3 cup red wine vinegar1 tbsp. molasses*Pinch of black pepper¼ tsp. ground ginger½ tsp. garlic powder1 ¼ cup water

Directions

1. Combine all ingredients in a small saucepan and boil gently, uncovered, for 5-10 minutes, until the mixture is reduced to about 1 ½ cups.

2. Store in the fridge in an air-tight container up to 4 days. Freeze extra portions in an ice cube tray for later use.

Nutrition Facts (per 25mL serving)Calories: 6 kcalProtein: 0 gCarbohydrate: 1 gPotassium: 26 mgPhosphorus: 2 mgSodium: 4 mg


NO TOMATO PIZZA SAUCE*Carrots are high in potassium, but when boiled and used in small amounts, can fit into a kidney friendly diet.

Makes Enough Sauce for 1 Large Pizza

Ingredients

1 large carrot1½ tsp. Italian seasoning1 tsp. black pepper2 tbsp. white onion, diced2 tbsp. red wine2 tbsp. olive oilChicken or vegetable broth, no salt added (as needed)

Directions

1. Cut carrot into small pieces and boil until it is soft and tender. Drain water and mash.

2. In a blender, toss carrot with spices, onion, red wine, and olive oil. Blend until sauce is smooth. Add broth if needed to make the sauce smooth enough to spread on pizza dough.

Nutrition Facts (per 1⁄8 of sauce)Calories: 39 kcalProtein: 0 gCarbohydrate: 2 gPotassium: 45 mgPhosphorus: 6 mgSodium: 7 mg


RASPBERRY BALSAMIC VINAIGRETTEMakes 8 Servings

Ingredients

1 cup frozen raspberries 1 tbsp. white sugar¼ cup olive oil2⁄3 cup balsamic vinegar1 tbsp. honey1 tbsp. lemon juiceFresh black pepper, to taste

Directions

1. Mix sugar and berries together in a bowl. Let stand until juicy (10 - 15 minutes). Using a fork, mash mixture until liquefied. Pour mixture into a jar with a lid and add olive oil, honey, and balsamic vinegar. Shake well.

2. Store in refrigerator.

Nutrition Facts (per ¼ cup serving)Calories: 69 kcalCarbohydrate: 6 gProtein: 0 gPotassium: 36 mgPhosphorus: 6 mgSodium: 0 mg


ROASTED RED PEPPER PASTA & PIZZA SAUCEMakes 4 Cups

Ingredients

1 tbsp. olive oil, extra virgin 2 500ml jars roasted red peppers, drained, rinsed, and

chopped1 tsp. dry basil leaves1 tsp. oregano1 tsp. thyme1 tsp. parsley1 tsp. garlic powder1 cup onion, finely chopped2 cups chicken broth, no salt added1 cup water

*for extra kick, add 1-2 tsp. of Sriracha® or hot sauce of your choice

Directions1. Heat oil in a large saucepan and sauce onions and garlic,

until onions are translucent (about 2 - 3 minutes). 2. Add chopped peppers, spices and chicken stock and

bring to a boil. Reduce to a simmer for approximately 20 minutes. Let cool.

3. Once cooled, puree sauce in a food processor or with a hand blender until desired texture is achieved.

4. Serve as desired.

Nutrition Facts (per ¾ cup serving)Calories: 62 kcal Protein: 2 gCarbohydrate: 3 g Potassium: 194 mgPhosphorus: 40 mg Sodium: 159 mg

SIDES & BREADS

sides &breads

Grilled Bell Peppers Recipe, Page 90

Let's Eat! • Sides & Breads 87

50% WHOLE WHEAT FRENCH BREADMakes 1 Loaf

Ingredients

1¼ cups water1 tbsp. margarine, non-hydrogenated½ tbsp. olive oil1½ cups whole grain whole wheat flour1¾ cups white flour1 tbsp. sugar1 tsp. salt2 tsp. bread machine yeast

DirectionsThis recipe works without a bread machine. Adjust the yeast to quick rise, or alternative, and knead by hand.

1. Add ingredients to bread machine pan in order listed.

2. Put on the “dough” cycle of the bread machine.

3. When finished knead a little and shape into a long loaf.

4. Place on cookie sheet.

5. Make sharp cuts across the loaf.

6. Let rise until doubles in size, about 30 - 45 minutes.

7. If desire, brush with egg whites and sprinkle with flax, sesame, or poppy seeds.

8. Bake at 350°F for 25 minutes or until brown.

Nutrition Facts (per 1 slice)Calories: 141 kcalProtein: 5 gCarbohydrate: 24 g Potassium: 68 mgPhosphorus: 82 mgSodium: 195 mg

88 Sides - Sides & Breads • Let's Eat!

BABY CARROTS WITH DILL*Carrots are high in potassium, but when boiled and used in small amounts, can fit into a kidney friendly diet.

Makes 6 Servings

Ingredients

1 lb. baby carrots½ tsp. dill, dried or 2 tsp. fresh dill1½ tbsp. fresh lemon juice

Directions

1. Cook baby carrots in boiling water for 6 - 8 minutes, until tender. Drain carrots.

2. In a medium bowl, toss carrots with lemon juice. Sprinkle dill on carrots and toss again.




BANNOCKMakes 20 Servings

Ingredients6 cups all-purpose flour2 tbsp. phosphorus-free baking powder*1 tsp. salt4 tbsp. white sugar or Splenda®1 cup 2% milk1 to 1½ cups lukewarm water¾ cup olive oil (can substitute with any oil)

*Phosphorus-Free Baking Powder2 tbsp. cream of tartar1 tbsp. baking soda

1. Combine ingredients. When not in use, store in an airtight container.

Directions1. Preheat oven to 325°F.2. In a large bowl, combine flour, phosphorus - free baking

powder (note: you will have 1 tbsp. left over), salt and sugar. Mix well using a whisk.

3. Make a deep well in the center of the flour mixture. Pour milk, water and oil into well. Gradually whisk together.

4. Remove from bowl onto floured surface; gently knead dough until no longer sticky. Do not over-knead as this will harden the bannock.

5. Roll into oval shape about ¾” thick.6. Place on baking pan and poke holes all over bannock loaf

with a fork.7. Place in center rack of oven, cooking for approximately ½

hour until browned on one side.8. Flip and cook for another 10 - 15 minutes until thoroughly

browned.9. Remove from oven and cool. Cut into 20 pieces (2” x 2”).

Nutrition Facts (per serving 2” x 2” square)Calories: 238 kcal Protein: 5 gCarbohydrate: 31 g Potassium: 158 mgPhosphorus: 55 mg Sodium: 250 mg


BBQ BELL PEPPERSMakes 8 Servings

Ingredients

4 bell peppers, any color1 tbsp. canola or olive oil2 tsp. low-sodium or salt-free seasoning blend (i.e. Mrs.

Dash)

Directions

1. Cut peppers into quarters, removing seeds and stems. Place in mixing bowl.

2. Drizzle oil over peppers.

3. Sprinkle seasoning on peppers, toss to coat evenly.

4. Place on grill pre-heated to medium. Cook 4 - 6 minutes on each side until peppers are soft (can be easily cut with a fork).

5. Serve and enjoy!

Nutrition Facts (per 2 quarters or ½ pepper)Calories: 33 kcalProtein: 1 gCarbohydrate: 4 gPotassium: 140 mgPhosphorus: 16 mgSodium: 2 mg


BREAD WITH OIL AND BALSAMIC VINEGARMakes 1 Serving

Ingredients

1 white baguette or other crusty bread loaf3 tbsp. olive oil1 tbsp. balsamic vinegarOptional: add chopped garlic to oil and balsamic vinegar

Directions

1. Cut bread into bite-size cubes and place 1 cup bread cubes in bowl.

2. In a small saucer, add oil and vinegar.

3. Serve. Dip bread in oil and vinegar mixture and eat.

Nutrition Facts (per 1 cup bread) Calories: 422 kcalProtein: 5 gCarbohydrate: 24 gPotassium: 67 mgPhosphorus: 46 mgSodium: 199 mg


CORN AND ZUCCHINI SAUTÉMakes 6 Servings

Ingredients

¼ cup butter½ small white onion, finely diced3 small zucchinis, diced 2 ears of corn, husks and silk removedBlack pepper to taste

Directions

1. Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 - 2 minutes.

2. Add onion to the melted butter and cook until translucent, about 5 minutes.

3. Cut kernels off the ears of corn.

4. Add zucchini and corn, cook and stir until zucchini is tender, about 8 minutes.

5. Season with pepper.

Nutrition Facts (per serving)Calories: 140 kcal Protein: 2 gCarbohydrate: 11 gPotassium: 182 mgPhosphorus: 51 mgSodium: 84 mg



DOUBLE BOILED MASHED POTATOESMakes 4 Cups

Ingredients

1 tbsp. butter6 medium potatoes, peeled and cut into small piecesBlack pepper, to tasteRoasted garlic or Mrs. Dash (optional)

Directions

1. Use the double boil method to decrease the amount of potassium in your potatoes. Add potatoes to a large pot, and add twice the amount of water to potatoes.

2. Turn the heat to high and bring to a boil. Boil for 10 minutes and then throw out the water.

3. Cover the potatoes with more cold water, bring to a boil and cook potatoes until done.

4. Drain cooking water and throw out.

5. Add butter, pepper and/or other seasonings, as desired.

6. Mash the potatoes while they are still hot. Garnish with chopped chives.

Nutrition Facts (per 2⁄3 cup serving)Calories: 122 kcalProtein: 2 gCarbohydrate: 25 gPotassium: 254 mgPhosphorus: 51 mgSodium: 26 mg


EASY AND YUMMY GARLIC BREADMakes 12 Servings

Ingredients

1 loaf French bread unsliced - cut in half lengthwise¼ cup soft margarine, non-hydrogenated 1 tbsp. parmesan cheese, grated2 cloves garlic, minced½ tsp. dried parsley flakes (can use basil or rosemary instead)

Directions

1. Mix margarine, parmesan cheese, garlic and parsley flakes together. Spread each half of the French bread with equal portions of the margarine mixture.

2. Place bread halves, crusts down on a baking sheet. Bake at 300°F for 10 - 12 minutes until edges of bread are very lightly browned.

3. Cut each bread half into 6 pieces.



INDIAN BASMATI RICEMakes 6 Servings

Ingredients2 tbsp. margarine, non-hydrogenated1 small onion, thinly sliced2 cloves garlic, finely chopped¼ tsp. cumin seeds¼ tsp. turmeric, ground¼ tsp. cinnamon, ground¼ tsp. black pepper1 cup basmati rice2 cups chicken broth, no salt added1⁄3 cup cranberries, dried

Directions1. Melt margarine in large pot over medium-high heat and

add onion.2. Cook onion, stirring occasionally. Cook onions until lightly

golden, about 5 minutes.3. Stir in garlic and cook 30 seconds.4. Add cumin seeds, turmeric, cinnamon and pepper. Cook

for 1 minute, stirring constantly.5. Stir in rice and broth. Bring to a boil over high heat.6. Reduce heat to low and cover rice. Simmer rice until

tender and liquid absorbed, about 15 minutes.7. Stir in cranberries and let stand covered 5 minutes. Fluff

with fork before serving.

Nutrition Facts (per ½ cup serving)Calories: 197 kcal Protein: 3 gCarbohydrates: 37 g Potassium: 108 mg Phosphorus: 60 mg Sodium: 80mg



ROASTED ASPARAGUS WITH PARMESANMakes 6 Servings

Ingredients

Olive oil1 lb. fresh asparagus, tough ends trimmed¼ cup shredded Parmesan Cheese¼ tsp. garlic powder, or to taste

Directions


2. Spray the inside of a 9 x 13 casserole dish with cooking spray. Place asparagus in the dish and lightly drizzle with olive oil.

3. Sprinkle asparagus with Parmesan cheese and garlic powder.

4. Roast in preheated oven until fork easily punctures the thickest part of the stem, about 10 - 12 minutes.




ROASTED CABBAGE AND ONIONSMakes 4 Servings

Ingredients

2 tbsp. butter or non-hydrogenated margarine¼ - ½ cabbage, medium, shredded (enough to almost fill the

dish)½ sweet onion, medium, sliced2 tbsp. milk

Directions

1. Preheat oven to 350°F and lightly grease 9 x 9 inch baking dish.

2. Layer or mix cabbage and onion together in the baking dish.

3. Add milk and dabs of remaining butter/margarine.

4. Cover and bake for 75 to 90 minutes.

Nutrition Facts (per serving)Calories: 89 kcalProtein: 2 gCarbohydrate: 8 gSodium: 70 mgPotassium: 225 mgPhosphorus: 42 mg

Source: This recipe was submitted by a Manitoba Renal Program patient.


ZUCCHINI BREADMakes 12 Servings

Ingredients1½ cups all-purpose flour½ tsp. salt½ tsp. baking soda½ tsp. baking powder1½ tsp. cinnamon2 eggs½ cup vegetable oil1 cup white sugar1½ tsp. vanilla extract1 cup grated zucchini

Directions1. Grease and flour an 8 x 4 bread pan. Preheat oven to 325°F.

2. Sift flour, salt, baking powder, soda and cinnamon together in a bowl.

3. Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini until well combined. Pour batter into pan.

4. Bake for 40 - 60 minutes or until tester inserted in center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

Nutrition Facts (per serving)Calories: 217 kcalProtein: 3 gCarbohydrate: 29 gPotassium: 55 mg Phosphorus: 54 mgSodium: 176 mg


SOUPS & SALADS

soups & salads

Mushroom Soup Recipe, Page 102

Let's Eat! • Soups & Salads 99

CHINESE-STYLE NOODLE SOUPMakes 4 Servings

Ingredients300 ml homemade chicken stock (or 1 can chicken broth,

low sodium)2 cups mixed frozen vegetables1 cup fine egg noodles1 tbsp. cornstarch1 egg, lightly beaten1 tsp. sesame oil1 tbsp. soy sauce, sodium-reduced1 green onion, sliced

Directions1. In a large sauce pan, bring stock and 3 cups water to boil.

Add frozen vegetables, cover and return to boil. Add noodles and cook uncovered and stirring occasionally, for 5 minutes.

2. Meanwhile, dissolve cornstarch in 1 tbsp. cold water. Add to boiling stock; cook, stirring for about 1 minute or until clear. Slowly pour in egg and stir once. Turn off heat.

3. Stir in soy sauce and oil. Serve and garnish with onions.


Source: Adapted from Canadian Living’s 30 minutes and light

100 Soups & Salads • Let's Eat!

CONDENSED CREAM SOUP SUBSTITUTEMakes 1½ cups (375ml)

Ingredients¼ cup margarine, non-hydrogenated¼ cup flour, white1¼ cup chicken or vegetable broth, no salt added1 tbsp. cider vinegar½ tsp. garlic powderPinch of black pepper

Directions1. Melt margarine in a medium pot.

2. Remove pot from heat and stir in flour until smooth.

3. Gradually add broth and stir until smooth.

4. Add vinegar, garlic and black pepper.

5. Stir to blend.

6. Cook over medium heat until thick (about 5 minutes).

Nutrition Facts (per recipe)Calories: 576 kcal Protein: 6 g Carbohydrate: 32 gPhosphorus: 105 mg Potassium: 224 mg Sodium: 742 mg



CONFETTI COLESLAW*Carrots are high in potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 6 Servings

Ingredients3 cups green cabbage,

shredded1 cup red cabbage, shredded1¼ cup carrots, shredded *1 small onion, finely chopped

Directions1. Prepare dressing by combining in a small bowl:

mayonnaise, apple juice concentrate, vinegar, mustard, celery seeds, lemon peel, and pepper. Mix until well blended.

2. In a large bowl, combine the green and red cabbage, carrot, and onion. Toss to mix well.

3. Add the dressing and stir until vegetables are evenly coated. Place in a serving dish.


Source: Adapted from Health Meals in Minutes

Dressing1/3 cup mayonnaise, reduced

fat3 tbsp. frozen apple juice,

thawed2 tbsp. apple cider vinegar1 tbsp. Dijon style mustard¼ celery seeds½ tsp. grated lemon peel¼ tsp. black pepper


CREAM OF MUSHROOM SOUPMakes 5 Servings

Ingredients

Directions1. Heat 1½ tsp. of oil over medium heat in a large frying pan.

Cook onion until soft.2. Add 1 tbsp. of oil to the frying pan. Cook mushrooms with

onions, over medium heat, until lightly browned. Add garlic and continue to cook for seconds until you smell the garlic. Remove frying pan from heat.

3. In a medium pot, heat the remaining 1½ tbsp. cooking oil over medium-low heat. Sprinkle flour over the heated oil and whisk together to form a paste.

4. Slowly add the rice beverage to the pot and whisk the liquid and flour paste together to make a smooth thick liquid. Be sure to add the rice beverage bit by bit and stir constantly.

5. Add the water, chicken broth, spices and lemon juice. Then, add the cooked onion, mushrooms, and garlic to the pot of liquid.

6. Place soup in a blender or use an immersion blender to make it smooth.

7. Return soup to pot. Season with pepper. Continue to heat at a gentle boil until thickened.

Nutrition Facts (per ¾ cup serving)Calories: 183 kcal Protein: 3.0 g Carbohydrate: 21.0 g Potassium: 252 mg Phosphorus: 83 mg Sodium: 68 mg


3 tbsp. cooking oil, divided½ cup onion, finely chopped2¼ cup white mushrooms,

sliced4 cloves garlic, finely chopped2 tbsp. + 1 tsp. flour, white2½ cups rice beverage, not

enriched, tetra pack

2 cups chicken broth, no salt added

½ tsp. thyme, ground1⁄8 tsp. nutmeg, ground1⁄8 tsp. cayenne pepper, ground1 tsp. lemon juiceBlack or white pepper to taste


CREAMY CAULIFLOWER SOUP*Parmesan cheese is high in sodium, avoid having more than 1 - 2 servings of this soup in one day.

Makes 6 Servings

Ingredients

Directions1. Chop and mince all ingredients before starting. 2. In a large pot, bring water to a boil over high heat. 3. Add the chopped cauliflower and boil for 3 - 4 minutes and drain.

Leave the cauliflower in the drainer for now. 4. Heat the oil in the pot over medium and add the onion, cooking

for 2 - 3 minutes.5. Add the minced garlic and allow to cook for another 1 - 2

minutes, stirring.6. Add 4 cups of drained cauliflower and stir. 7. Add the water and the low sodium bouillon cubes and stir

everything around to loosen any bits that are sticking to the bottom. Turn the heat up to medium high.

8. When it starts bubbling, turn the heat down to almost the lowest setting, and allow the soup to simmer for about 8 - 10 minutes allowing the cauliflower to soften.

9. Turn off element, and remove pot from heat.10. If you have an immersion blender, use this by directly pureeing

the soup in the pot.11. If you don’t have an immersion blender, use a normal blender

and carefully puree the soup in batches. Pour the pureed mix into a clean bowl or pot.

12. Once it is all pureed, add it back to the pot and add the parmesan cheese and stir.

13. Enjoy! Tastes great with fresh black pepper!

Nutrition Facts (per recipe)Calories: 65 kcal Protein: 5 gCarbohydrate: 6 g Potassium: 176 mgPhosphorus: 86 mg Sodium: 128 mg

1 tbsp. oil of your choice 1 yellow onion, chopped1 clove garlic, minced1 medium head cauliflower,

chopped

6 cups water3 chicken bouillon cubes, low

sodium½ cup parmesan cheese, grated*


CREAMY VEGETABLE SOUP*Carrots are high in potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 4 Servings

Ingredients

Directions1. In a pot, place water, onion, carrots, celery and bouillon

cube. Bring to a boil and cook on low until vegetables are soft.

2. Reduce to a simmer. Add ingredients from basil through to garlic.

3. Add cauliflower, simmer for additional 5 minutes.

4. Fold in chopped spinach in the last minute of cooking.

5. To thicken: mix together flour and margarine and add to soup for desired consistency. Whisk mixture into soup.

Optional: Puree soup for an even texture.

Nutrition Facts (per serving):Calories: 110 kcalProtein: 2 gCarbohydrate: 6 gPotassium: 136 mgPhosphorus: 32 mg Sodium: 190 mg

3 cups water¼ cube chicken bouillon, low-

sodium ½ medium white onion,

chopped1⁄3 cup celery, chopped1 large carrot, shredded¼ tsp. basil1⁄8 tsp. nutmeg1 tsp. parsley 1 tbsp. mayonnaise

3 tbsp. cream cheese½ tsp. salt Pepper, to taste1⁄3 tsp. granulated garlic½ cup fresh spinach, chopped1 cup cauliflower fresh or

frozen, chopped

To thicken if desired: 1 tbsp. flour and 1 tbsp. margarine


GRILLED BELL PEPPER MEDLEY SALADMakes 6 Servings

Ingredients3 peppers (orange, yellow, red)12 basil leaves, chopped bite sized or smaller¼ cup balsamic vinegar½ cup olive oil

Directions

1. Lightly oil grill and preheat to medium heat.

2. Cut peppers in half (lengthwise) and remove stem, core and seeds.

3. Cook on grill until tender about 10 - 15 minutes, turning once.

4. Mix together balsamic vinegar and olive oil for salad dressing.

5. Cut cooked peppers into ½ inch pieces. Pour dressing over peppers. Mix in chopped basil.

You can substitute other low-potassium vegetables in this salad such as zucchini. You can also pre-marinade vegetables in the balsamic oil and vinegar dressing before grilling (approx. 30 minutes).

Nutrition Facts (per ½ cup serving)Calories: 40 kcalsProtein: 0 gCarbohydrate: 5 gPhosphorus: 12 mgPotassium: 103 mgSodium: 2 mg


GRILLED SALADMakes 2 Servings

Ingredients1 heart of romaine lettuce2 tsp. vegetable oil1 tbsp. of renal-friendly dressing of choice (See Sauces, Seasonings & Dressings section - Caesar dressing

is also a good option)

Directions

1. Preheat grill to medium or medium-high.

2. Cut heart of romaine lettuce in half, lengthwise. Leave stem intact. Drizzle each half of heart of romaine with 1 tsp. oil (or oil grill using spray oil).

3. BBQ on grill for 1 – 2 minutes per side or until golden brown. Lettuce will crisp on edges.

Nutrition Facts (per ½ heart of romaine serving, no dressing)Calories: 50 kcalProtein: 1 gCarbohydrate: 2 gPhosphorus: 15 mgPotassium: 124 mgSodium: 4 mg


LEMON CHICKEN SOUPMakes 12 servings

Ingredients2 tbsp. olive oil8 garlic cloves8 cups chicken broth, low sodium2 cups water1 sweet onion1½ tsp. lemon zest (1 large lemon)3 (3oz) skinless/boneless chicken breast1 cup couscous1⁄3 cup chopped green onionPepper to taste

Directions

1. Place oil into large soup pot over medium heat. Peel and slice onion into thin strips. Once oil is hot, sauté onion and minced garlic for 3 - 4 minutes until softened.

2. Add chicken stock, chicken and lemon zest. Adjust to high heat and bring to boil. Once at a rapid boil decrease to low heat and simmer.

3. Add couscous and black pepper to taste, simmer an additional 5 minutes.

4. Remove chicken from pot, shred/cut into small bite size pieces then place back into pot.

5. Portion into 1 cup servings. Add sprinkle of green onion.

Nutrition Facts (1 cup per serving) Calories: 125 kcalProtein: 8 gCarbohydrate: 15 gSodium: 72 mgPotassium: 179 mgPhosphorus: 113 mg


MEATBALL SOUP*Tomatoes are a high potassium food but because 1 medium tomato is used in this recipe, that is portioned to 12 servings, it can now fit within a kidney friendly diet.

Makes 12 Servings

Ingredients

Directions

1. Mix garlic powder, basil, and cumin with ground beef. Add rice.

2. Roll mixture into meat balls.

3. Place meat balls into a large pot. Add water and low sodium beef broth.

4. Bring to a simmer, and then turn heat to low. Add tomato, onion, Italian seasoning, jalapeño, and pepper.

5. Cover and cook for 45 minutes. Add spinach 5 minutes before finishing.

Nutrition Facts (per serving) Calories: 123 kcalProtein: 10 gCarbohydrate: 7 gPotassium: 262 mgPhosphorus: 103 mgSodium: 164 mg

1 ¼ lb. lean ground beef¼ tsp. Italian seasoning½ tsp. garlic powder1 tsp. ground cumin1 cup white rice, uncooked3 cups water3 cups beef broth, low sodium

½ cup fresh spinach, chopped1 medium tomato, chopped* 2 cloves garlic, chopped1 cup onion, chopped2 tbsp. jalapeno, choppedPepper, to taste2 tbsp. fresh basil, chopped


SIMPLE SALAD WITH GREEK-STYLE DRESSING*Carrots are high in potassium but, when used in small amounts, can fit into a kidney friendly diet.

Makes 6 Servings

Ingredients

Directions

1. Combine all vegetables in a bowl.

2. Combine all dressing ingredients in a small bowl or cup and stir well.

3. Toss dressing with salad just before serving.

Nutrition Facts (per serving, includes feta cheese) Calories: 128 kcalProtein: 4 gCarbohydrate: 6 gPotassium: 145 mgPhosphorus: 102 mgSodium: 238 mg (note: to lower the sodium level to 10 mg per serving, omit the feta cheese)

Salad:2 cups lettuce (romaine or leaf

lettuce), chopped1 cucumber, chopped1 red pepper, chopped125 ml grated carrot2 green onions, cut into small

pieces

Dressing:2 tbsp. olive oil1½ tbsp. red wine vinegar1 tbsp. lemon juice½ tbsp. sugar½ garlic clove, minced½ tsp. dried basil½ tsp. dried oregano1 cup crumbled feta cheese

(optional)


SPINACH SALADMakes 6 Servings

IngredientsDressing:2 tbsp. white vinegar2 tbsp. sugar¼ tsp. dry mustard¼ cup olive oil

Salad:2 bunches, or ½ bag of spinach8 large strawberries, sliced

Directions

1. Whisk together all dressing ingredients in a bowl with a tight fitting lid.

2. Tear spinach into bite size pieces, and combine with strawberries in a large bowl.

3. Pour dressing over salad, mix well and serve.

Nutrition Facts (per ½ cup serving) Calories: 115 kcalProtein: 2 gCarbohydrate: 8 gPotassium: 305 mgPhosphorus: 29 mgSodium: 38 mg

Manitoba Renal Program promotes kidney health through

education and provides kidney health care services to

Manitobans.


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