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Renal Friendly Recipes
08-25-2010, 05:39 PM (This post was last modified: 08-26-2010 04:04 PM by sunshine.)
Post: #31
RE: Renal Friendly Recipes
Chicken Lo Mein

Portions: 5

Serving size: 1-3/4 cup

Ingredients

2 tablespoons olive oil
one 8 ounce package lo mein noodles
1 pound skinless, boneless, chicken breast, thinly sliced
1-1/2 cups carrots, diagonally sliced
1 cup celery, diagonally sliced
1 cup onion, sliced
1 cup raw mushrooms, sliced
2 tablespoons reduced-sodium soy sauce
Preparation

Cook lo mein noodles according to package omitting salt. Drain and set aside.
Heat olive oil in a wok or big, deep skillet over medium-high heat.
Add chicken and sauté for 4 to 5 minutes or until no longer pink.
Add onions, carrots and celery. Stir-fry gently until vegetables are cooked but still crunchy,
about 4 to 5 minutes.
Add mushrooms and noodles, and stir constantly until hot.
Add soy sauce, stir and serve.
Nutrients per serving

Calories: 356
Protein: 27 g
Carbohydrates: 44 g
Fat: 8 g
Cholesterol: 56 mg
Sodium: 353 mg
Potassium: 542 mg
Phosphorus: 253 mg
Calcium: 46 mg
Fiber: 3.5 g

Renal and Renal Diabetic Food Choices

3 meat
2-1/2 starch
2 vegetables, low and medium potassium
Carbohydrate Choices

3
Helpful Hints

Linguine or fettuccine can be used instead of lo mein noodles. The nutrient composition is very similar.
Replace chicken with thin slices of beef for variety.
Use leftover grilled chicken or beef from a cookout the day before. In step #3, reduce cooking time to
1 to 2 minutes.

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11-01-2010, 10:43 AM (This post was last modified: 11-01-2010 10:44 AM by sunshine.)
Post: #32
RE: Renal Friendly Recipes
Thai Fish & Rice Soup (yield 12 servings)

5 cups water (boiling)
2 frozen white fish fillets
1 cup chopped green onion
1 tbsp minced fresh ginger
2 garlic cloves, chopped
1 cup diced carrot*
1 cup diced celery
2-3 tbsp chopped fresh basil
2-3 tbsp chopped fresh cilantro
2-3 tbsp chopped fresh mint
black pepper
lime juice
1 cup bean sprouts
1 cup cooked long grain rice
Dried chilies (if you like it spicy)
Sauté ginger, garlic, celery, and green onions in 1 tbsp oil. Add boiling water, fish, and carrots.
Simmer until the fish is cooked. Season with black pepper and fresh herbs. Add the cooked rice
and serve hot. Garnish with bean sprouts, more fresh herbs (to taste), and a generous squeeze
of lime juice.

* If you require a potassium restriction bring the carrots to a boil in a separate pot prior to adding
1 portion = 1 protein choice, ½ starch choice
Variations:
Try chopped red pepper in place of carrots for a low potassium colourful option
Add shrimp to boost protein & flavour

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12-20-2010, 07:29 PM (This post was last modified: 12-20-2010 07:31 PM by sunshine.)
Post: #33
RE: Renal Friendly Recipes
Following are some recipes for those on a renal diet:
courtesy of ikidney.com

Hot Buttered Rum

Ingredients:

¼ Cup Margarine
½ Cup Brown Sugar, Packed*
3 Tablespoons (tbs.) Honey
1½ Teaspoons (tsp.) Rum Extract
¾ tsp. Cinnamon
¾ tsp. Nutmeg
1/8 tsp. Cloves

Whip margarine until smooth. Gradually beat in brown sugar. Continue beating until fluffy. Add rum extract, honey, cinnamon, nutmeg, and cloves. Beat until blended. To make one serving, place 1½ tbs. of the mixture in a cup and stir in ½ cup boiling water a little at a time until blended. One tbs. of rum may be added, if desired. The mixture can be stored in a covered container in the refrigerator for several weeks or in the freezer for several months. Makes eight servings.

Each serving equals one salted fat, one beverage, and 120cc fluid. One serving contains 139 calories (cal.), 0.1 grams (gm) protein, 6 gm fat, 23 gm carbohydrates (carb.), 76 milligrams (mg) sodium, and 69 mg potassium.

* Brown sugar has been specially calculated into this recipe, so use only as directed.

Strawberry Parfait

4 Cups Strawberries (Washed, Hulled, Sliced)
½ Cup Sugar
¼ Cup Water
2 Egg Yolks
1 tbs. Lemon Juice
2 Cups "Cool Whip"
¼ Cup Sugar

Crush two cups strawberries well and set aside. Mix ½ cup sugar and water in a saucepan. Bring to a boil and simmer for five minutes. Beat egg yolks in top of double boiler. Gradually stir in sugar syrup. Cook over simmering water, constantly stirring until thick and lemon-colored. Remove from heat. Continue beating until cool. Add crushed strawberries, lemon juice, and "Cool Whip." Pour into refrigerator tray. Freeze until firm. Serve with remaining strawberries sweetened with ¼ cup sugar. Makes six one-cup servings.

Each serving equals one fruit and one calorie booster. One serving contains 231 cal., 1.6 gm protein, 8 gm fat, 39 gm carb., 9 mg sodium, and 178 mg potassium.


Berry-Glazed Meat Loaves

2 Eggs (Beaten)
½ Cup Milk
½ Cup Soft Bread Crumbs
¼ Cup Chopped Onions
2 tbs. Chopped Green Pepper
¼ tsp. Thyme
¼ tsp. Marjoram
¼ tsp. Pepper
1½ lbs. Ground Beef
½ of a one-lb. Can Whole Cranberry Sauce
3 tbs. Sugar
2 tsp. Lemon Juice

Combine all ingredients except ground beef. Add ground beef. Mix well. Shape into four loaves. Place in oblong baking dish. Combine cranberry sauce, sugar, and lemon juice. Set aside. Bake loaves at 350 degrees for 45 minutes. Spoon on sauce. Bake 15 more minutes. Remove loaves to a warm platter. Skim fat from sauce. Pour some sauce over meat loaves. Makes eight one-half loaf servings.

Each serving equals two ozs. meat and one calorie booster. One serving contains 328 cal., 17.8 gm protein, 20 gm fat, 18 gm carb., 92 mg sodium, and 310 mg potassium.

Turkey Glory Sandwich

6 ozs. Cooked Turkey (Thin Slices)
6 Slices Bread
3 tbs. Margarine
8 ozs. Cream Cheese (Room Temperature)
1 Cup "Coffee Rich"
½ Cup Grated Parmesan Cheese*
1/8 tsp. Garlic Powder
¼ tsp. Paprika

Toast bread and spread with margarine. Place turkey on toast. In a small saucepan, gradually mix "Coffee Rich" into cream cheese. Cook over medium heat until the mixture begins boiling. Remove from heat. Stir in garlic powder and parmesan cheese. Pour over sandwiches. Sprinkle with paprika and serve. Makes six sandwiches.

Each sandwich equals two oz. meat, one salted starch, and two salted fats. Each serving contains 419 cal., 18.5 gm protein, 28 gm fat, 22 gm carb., 424 mg sodium, and 206 mg potassium.

* Parmesan cheese contains some salt, so use only as directed.

Following are some tasty recipes for the renal diabetic diet:

Blueberry Cake Muffins

2 Cups Flour
1½ tsp. Baking Powder
½ Cup Margarine (Softened)
¾ Cup Sugar
2 Eggs
1 tsp. Vanilla
½ Cup Milk
1 Cup Blueberries

Preheat oven to 375 degrees. Put paper liners in 18 muffin caps. Mix baking powder with flour. Set aside. Using a large bowl, beat sugar, margarine, vanilla, and eggs until light and fluffy. Add milk and flour mixture. Beat only until smooth. Fold in blueberries. Divide muffin batter evenly into muffin cups. Bake 20-25 minutes until golden brown. Makes 18 muffins.

Each muffin equals one salted starch. One serving has 166 cal., 2.7 gm protein, 6 gm fat, 25 gm carb., 97 gm sodium, and 41 mg potassium.

Scalloped Potatoes

1½ lbs. Potatoes
2 Medium Onions
2 tbs. Margarine
2 tbs. Flour
¼ tsp. Pepper
1/8 tsp. Paprika
1½ Cups "Coffee Rich"
1 tbs. Parsley

Wash, pare, and thinly slice potatoes (approximately four cups). Soak potatoes in water (five times more water than potatoes) for at least 30 minutes. Drain. Cook potatoes and onions, covered in the same amount of water until slightly tender. Drain. Melt margarine in saucepan. Remove from heat. Stir in flour, pepper, and paprika. Blend in "Coffee Rich." Cook over medium heat, stirring until thick and smooth. Layer one-third of the potatoes and onions in a lightly greased, two-quart casserole. Sprinkle with half the parsley. Top with one-third of the sauce. Bake at 400 degrees uncovered for 35 minutes or until top is browned and potatoes are tender when pierced with a fork. Makes eight ½ cup servings.

A serving equals one unsalted starch (potato) and one salted fat. Limit yourself to one serving of potato a day. One serving contains 169 cal., 2.4 gm protein, 7 gm fat, 24 gm carb., 64 mg sodium, and 131 mg potassium.

Turkey Croquettes With Hollandaise Sauce

¼ Cup Margarine
½ Cup Hot, Bubbling Margarine
¼ Cup Finely Chopped Onion
1/3 Cup Flour
1 Cup Milk
1 Cup Chopped Celery
2 Cups Chopped Cooked Turkey
1-1/3 Cup Dry Bread Crumbs
1 Egg
3 Egg yolks
2 tbs. Water
2 tbs. Lemon Juice
Dash of "Tabasco" sauce

To prepare the Hollandaise sauce, place the egg yolks, lemon juice, and "Tabasco" sauce in blender or food processor. Cover. Blend egg yolk mixture for about five seconds. Then add the hot margarine in a steady stream while continuing to blend until thick (around 30 seconds). Makes ¾ cup.

To make the croquettes, melt margarine in small saucepan. Add onion. Sautee until tender. Stir in flour. Add milk. Cook over medium high heat. Stir constantly until mixture thickens. Remove from heat. Add turkey and celery. Spread mixture in shallow dish. Chill for two hours. Place bread crumbs on waxed paper. Beat egg with water in small bowl. Cut chilled mixture into seven equal portions. Using spoon, drop and roll each portion in crumbs. Shape into cones. Coat with egg mixture, and roll in crumbs again. Refrigerate at least two hours or overnight. Heat oil to 375 degrees in deep fat fryer. Fry croquettes until golden brown (around 2-3 minutes). Drain on paper towels. Serve it with Hollandaise sauce. Makes seven servings.

Note: Chicken or tuna may be used instead of turkey. Each croquette equals 2 oz. meat, one salted starch, and one salted fat. One serving contains 399 cal., 18.1 gm protein, 26 gm fat, 22 gm carb., 303 mg sodium, and 310 mg potassium.

Coquilles St. Jacques

½ lb. Raw Scallops
1½ tbs. Margarine
1 tbs. Margarine
1 tbs. Margarine
2 Green Onions (Chopped)
½ tsp. Parsley
1 Stalk Celery
1/8 tsp. Thyme
1 Bay Leaf
½ Cup White Wine (not cooking wine)
½ Cup Fresh Sliced Mushrooms
2 tbs. Water
1 tbs. Lemon Juice
1/8 tsp. Pepper
1½ tbs. Flour
1 Egg Yolk
1/3 Cup Heavy Cream
2 tbs. Parmesan Cheese
2 tbs. Bread Crumbs

Dry scallops on paper towels. Place scallops in a saucepan with 1 tsp. margarine, green onions, a cheesecloth bag of parsley, celery, thyme, and bay leaf. Barely cover with wine. Bring to a boil, and simmer very gently for 4-5 minutes or until scallops are just tender. Drain and save the broth. Discard the cheesecloth bag. If the scallops are large, cut them into smaller pieces. Set aside. Melt 1 tbs. margarine in the saucepan. Saute the mushrooms in it for one minute. Add water, lemon juice, and pepper. Simmer the mushrooms gently for a few minutes. Then drain, combining the mushroom liquid with the reserved liquid from the scallops. Knead the flour with 1-1/2 tbs. margarine, working them together into small balls the size of peas. Heat the reserved fluid from the scallops and mushrooms. Gradually stir in the flour-margarine balls one at a time. Cook and stir until the saucer is thickened and smooth. Then cook for 2-3 minutes more. Add scallops and heat through. Beat the egg yolk with the cream. Add the cream mixture to the sauce. Cook gently, stirring until the sauce is very thick and smooth. Do not boil. Add the mushrooms. Spoon mixture into shells or individual dishes. Sprinkle with parmesan cheese and crumbs. Brown lightly under broiler and serve. Makes three servings.

Every serving equals 2 oz. meat, two vegetables, and two salted fats. Each serving contains 303 calories, 16.5 gm protein, 20 gm fat, 14 gm carb., 452 mg sodium, and 525 mg potassium.

Frozen Chocolate Chip Cheesecake

1¼ Cups Crushed Graham Crackers (16 Squares)
2 tbs. Sugar
6 tbs. Melted Margarine
One 8-oz. Package Plus One 3-oz. Package Cream Cheese (Softened)
1 Quart Chocolate Ice Cream
½ Cup Semisweet Chocolate Chips (Chopped)

Combine graham cracker crumbs, sugar, and margarine. Press on the bottom and 1-3/4-inches up the sides of an eight-inch spring-form pan. Chill. Beat cream cheese with electric mixer until fluffy. Set aside. Stir ice cream just enough to soften. Gradually add to cream cheese, beating with mixer until smooth. Fold in chopped chocolate chips, saving a tbs. for garnish. Pour into crust. Cover and freeze for eight hours or overnight. Prior to serving, let stand at room temperature for 30-40 minutes. Garnish with reserved chocolate. Makes 10 servings.

Each serving equals one milk and one salted starch. One serving contains 373 cal., 6.2 gm protein, 28 gm fat, 27 gm carb., 267 mg sodium, and 190 mg potassium.

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12-20-2010, 08:20 PM
Post: #34
RE: Renal Friendly Recipes
oh you are killing me Giggle

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03-13-2011, 09:19 PM
Post: #35
RE: Renal Friendly Recipes
Apple Cider Beef Stew
or you can use pork, chicken.


Portions: 8

Serving size: 1-3/4 cup

Ingredients
1-1/2 cups potatoes, diced into 1/2″ cubes, soaked or double cooked (see Helpful Hints below)
2 pounds stewing beef cubes
7 tablespoons all purpose white flour, divided use
1/4 teaspoon black pepper
1/4 teaspoon thyme
3 tablespoons oil
1-1/2 cups carrots, sliced
1 cup onion, diced
1/2 cup celery, diced
1 cup apples, peeled, diced
2 cups apple cider
1-1/2 cups water, divided use
2 tablespoons vinegar
Preparation
Mix together 3 tablespoons of the flour, black pepper and thyme.
Coat beef with flour mixture.
In a skillet heat oil and brown beef pieces. Set aside.
In Crock-Pot, layer ingredients as follows: carrots, boiled potatoes, onions, celery, browned beef, and diced apple.
Mix together cider, 1 cup water and vinegar.
Pour over ingredients in Crock-Pot and cook on low setting for 8-10 hours.
Before serving, turn Crock-Pot on high. Mix remaining 4 tablespoons flour with 1/2 cup water. Stir into Crock-Pot to thicken stew.
Nutrients per serving
Calories: 365
Protein: 33 g
Carbohydrates: 20 g
Fat: 17 g
Cholesterol: 73 mg
Sodium: 80 mg
Potassium: 540 mg
Phosphorus: 234 mg
Calcium: 36 mg
Fiber: 2.2 g
Renal and Renal Diabetic Food Choices
3-1/2 meat
1 starch
2 vegetable, medium potassium
Carbohydrate Choices
1
Helpful Hints
Potatoes are very high in potassium but you can remove part of the potassium by using one of these methods:
Double cook method: Peel and dice potatoes. Place in a large pot of water and bring to a boil. Drain the water and add fresh water to the pot. Bring to a boil, cook for 10 minutes then drain and set aside.
Leaching method: Peel and dice potatoes. Place in a large pot of warm tap water and soak for 2 to 4 hours. Drain and set aside.
If you are not on a potassium restricted diet you can skip the above step.

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11-07-2011, 11:14 PM
Post: #36
RE: Renal Friendly Recipes
SUNSHINE I TRIED YOUR THAI FISH SOUP ONLY USED RICE NOODLES INSTEAD OF RICE WAS REALLY GOOD! THANX Zed5

Have a Heart that never Hates...Have a Smile that never Fades...Have a Touch that never Hurts...and have a Love that never ends Kiss
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11-08-2011, 08:19 AM
Post: #37
RE: Renal Friendly Recipes
(11-07-2011 11:14 PM)belle_starr Wrote:  SUNSHINE I TRIED YOUR THAI FISH SOUP ONLY USED RICE NOODLES INSTEAD OF RICE WAS REALLY GOOD! THANX Zed5

oh good! glad you liked it, rice noodles are great too Smile

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02-01-2014, 12:39 AM
Post: #38
RE: Renal Friendly Recipes
http://on.aol.com/video/chicken-wings-fo...-517800073

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