Recipes

Cooking at home is one of the best ways to control the amount of protein, sodium, phosphorus, potassium, fluid, calories and vitamins and minerals you are consuming on a daily basis. Incorporating the following recipes into your daily routine or finding healthy alternatives for the foods you love, will help you achieve the proper nutrition levels while undergoing dialysis.

Beverage recipes*

*Count fluid as part of your daily fluid allowance.

Flavored Coffees

Mocha

• ½ cup instant coffee
• ½ cup sugar substitute
• 1 cup Coffee-mate®
• 2 Tbsp unsweetened cocoa

Vienna

• 1/3 cup instant coffee
• 2/3 cup sugar substitute
• 2/3 cup Coffee-mate®
• ½ tsp cinnamon

Orange

• ½ cup instant coffee
• ¾ cup sugar substitute
• 1 cup Coffee-mate®
• ½ tsp dried orange peel

Blend in blender until powdered. For each serving place 2 rounded teaspoons coffee mix in a cup and add boiling water. Makes 20 servings.

Hot Cocoa

• 1 cup Coffee-mate®
• ¾ cup sugar substitute
• 6 Tbsp unsweetened cocoa
• ¼ cup instant nonfat dry milk

Mix all ingredients, store in tightly covered container. To serve, mix 1 Tbsp hot cocoa mix with boiling water to taste. Makes approximately 38 servings.

Food recipes

Apple Muffins

• 2 eggs
• 1 cup sugar
• ½ cup canola oil
• ¼ cup water
• 1 Tbsp vanilla
• 1 ½ cups all purpose white flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon
• 1 ½ cups raw apple, peeled and cut into small pieces

Directions

1. Preheat oven to 400° F and place 12 muffin papers in cupcake mold.
2. Beat eggs in a large bowl. Add sugar, oil and water; mix well. Add vanilla.
3. In a separate bowl, combine flour, baking soda and 1 tsp cinnamon.
4. Stir flour mixture into egg mixture. Batter will be lumpy. Fold in apple pieces.
5. Fill muffin cups ¾ full.
6. Mix remaining ½ tsp cinnamon with 1 tsp sugar. Sprinkle on top of muffins.
7. Bake 20 minutes or until lightly browned.

Nutrients

Blueberry Muffins

• 2 cups all purpose flour
• 2 tsp baking powder
• ½ cup granulated sugar
• 1 large egg, lightly beaten
• 1 cup Rice Dream® beverage, original (unenriched)
• ¼ cup vegetable oil
• 1 tbsp lemon zest
• 1 cup frozen blueberries

Directions

1. Preheat oven to 375° F and place 12 muffin liners in cupcake mold.
2. Combine flour, baking powder and sugar in mixing bowl.
3. In a separate bowl, combine egg, Rice Dream®, vegetable oil and lemon zest.
4. Pour liquid ingredients into flour mixture. Mix ingredients lightly until moistened; do not over mix.
5. Gently fold blueberries into batter.
6. Spoon batter into muffin tins.
7. Bake for 25 minutes or until toothpick comes out clean.

Nutrients

Cottage Pudding-Upside Down Cake

• 3 Tbsp butter, melted
• ½ cup packed brown sugar
• 3 apples – peeled, cored and sliced
• ½ cup shortening
• 1 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk

Directions

1. Preheat oven to 350 ° F
2. Pour melted butter into the bottom of an 8 inch square pan. Tilt the pan to coat evenly. Sprinkle brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside.
3. In a medium bowl, cream together the shortening and white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
4. Bake 40-50 minutes in preheated oven until toothpick inserted comes out clean. Immediately invert onto a serving plate. Serve warm with non-dairy whipped topping or sauce.

Makes 16 servings.

Nutrients

Spicy Green Chili Pork

• 1 white onion
• 2 ½ lbs. pork shoulder roast
• Green salsa
• ½ cup chopped fresh cilantro
• 2 Serrano chile peppers, or to taste
• Pepper to taste

Directions

1. Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle cilantro over the salsa and pork. Drop Serrano chile peppers into the slow cooker.
2. Cook on low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Stain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers and cilantro if desired.
3. Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

Makes 8 servings.

Nutrients

Easy Strata and variations

• 1 lb each of prepared meat (ground beef, diced pork or chicken) and vegetable (mushrooms, zucchini) OR 1 lb each of 2 prepared vegetables (medium to low potassium)
• 2 cups half-and-half cream
• 2 cups plain soy milk
• 12 eggs
• Pepper to taste
• 12 slices fluffy white bread
• 4 ounces sharp cheddar cheese, grated
• ½ cup thinly diced green onions

Directions

1. Sauté mushrooms in 1 tbsp oil. Season with salt, set aside.
2. Whisk half and half, eggs and pepper until smooth.
3. Spray 9 x 13 inch Pyrex or ceramic baking dish with vegetable cooking spray.
4. Line bottom with 6 slices of bread. Scatter half of the meat and half of the vegetables over the bread, then sprinkle with half of the green onions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, meat, vegetables, cheese and green onions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
5. Adjust oven rack to middle position. Bake in preheated 325° F oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8-10 minutes, and then serve immediately.

Makes 12 Servings.

Nutrients

Soft Oatmeal Cookies

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 3 cups quick cooking oats

Directions

1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, and then stir in vanilla. Combine flour, baking soda, salt and cinnamon; stir into the creamed mixture. Mix in oats. Cover and chill dough for at least one hour.
2. Preheat oven to 375° F. Grease cookie sheets. Roll the dough into walnut sized balls and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
3. Bake for 8-10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes 24 servings.

Nutrients

Fluffy Pancakes with Applesauce

• 1 1/2 cups all-purpose flour
• ½ cup whole wheat flour
• 2 tsp baking powder
• 3 egg yolks
• ½ cup unsweetened applesauce
• ½ cup milk, or as needed
• 5 egg whites
• 1 tsp vegetable oil

Directions

1. In a large bowl, stir together the all-purpose flour, whole wheat flour and baking powder. Make a well in the center and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk.
2. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter until just blended.
3. Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.

Makes 8 servings.

Nutrients

Balsamic Glazed Salmon Fillets

• 6 (5 ounce) salmon fillets
• 4 cloves garlic, minced
• 1 tbsp white wine
• 1 tbsp honey
• 1/3 cup balsamic vinegar
• 4 tsp Dijon mustard
• Pepper to taste
• Dash of lemon juice
• 1 tbsp chopped fresh oregano

Directions

1. Preheat oven to 400 ° F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2. Coat a small saucepan with nonstick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, lemon and pepper. Simmer uncovered for 3 minutes or until slightly thickened.
3. Arrange salmon fillet on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
4. Bake in preheated oven for 10-14 minutes or until flesh flakes easily with a fork. Brush fillets with remaining glaze and season with lemon pepper. Use a spatula to transfer fillets to serving platter, leaving skin behind on the foil.

Makes 6 Servings.

Nutrients

Chicken Breasts with Balsamic Vinegar and Garlic

• 4 skinless, boneless chicken breasts
• Pepper to taste
• ¾ pound fresh mushrooms, sliced
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 6 cloves garlic
• ¼ cup balsamic vinegar
• ¾ cup low sodium chicken broth
• 1 bay leaf
• ¼ tsp dried thyme
• 1 tbsp butter

Directions

1. Season the chicken with pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture.
2. Heat oil in a skillet over medium high heat and sauté the chicken until it is nicely browned on one side, about 3 minutes.
3. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, and then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Makes 4 servings.

Nutrients

Garlicky Summer Squash and Fresh Corn

• 2 tbsp olive oil
• ½ yellow onion, sliced
• 4 cloves garlic, minced
• 1 ear corn, kernels cut from cob
• 2 cups sliced yellow squash
• 2 cups sliced zucchini
• 1 tbsp chopped fresh parsley
• ½ cup low sodium broth
• 2 tbsp butter
• Pepper to taste

Directions

1. Heat the oil in skillet over medium-high heat, and cook the onion and garlic until slightly tender.
2. Mix in the low sodium vegetable broth and corn kernels, and cook until heated through.
3. Mix in the zucchini and yellow squash. Cover and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
4. Mix the parsley and butter into the skillet with the squash. Season with pepper. Cook and stir until butter is melted; serve hot.

Makes 6 servings.

Nutrients

Zucchini Orzo

• 12 ounces uncooked orzo pasta
• 1 zucchini, cut into ½ inch cubes
• 2 tbsp olive oil
• Pepper to taste
• 1 cup chopped green onion
• 2 tbsp lemon juice
• 1 yellow squash, cut into ½ inch cubes
• 1 tbsp fresh chopped parsley
• 1 sweet onion chopped fine

Directions

1. Fill large pot with water and bring to a rolling boil over high heat. Stir in orzo and lemon juice and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes.
2. Drain well in a colander set in the sink. Transfer orzo to a large saucepan.
3. Heat olive oil in skillet over medium heat and cook sweet onion and green onion until onion is translucent, about 5 minutes; stir in zucchini and squash, then simmer until the squash are tender, about 15 minutes.
4. Stir cooked vegetables into orzo; season with parsley and black pepper.

Makes 4 servings.

Nutrients

White and Wild Rice Pilaf

• 1 tbsp olive oil
• 2 large carrots, chopped
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 3 ½ cups low sodium vegetable broth
• 1 large onion, chopped
• ½ cup uncooked wild rice
• 1 cup uncooked regular long-grain white rice
• 2 tbsp chopped fresh parsley

Directions

1. Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
2. Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.

Makes 8 servings.

Nutrients

Brilliant Sautéed Broccoli

• 1 pound broccoli florets
• 3 tbsp finely grated parmesan cheese
• 1 tsp brown sugar
• 2 tbsp olive oil
• 1 tsp red pepper flakes
• Salt-free seasoning to taste
• Freshly ground pepper to taste

Directions

1. Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle. Allow the broccoli to cook for 1-2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels.
2. In a cup or small bowl, mix together the parmesan cheese and brown sugar; set aside.
3. Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt-free seasoning and pepper. Stir to coat the broccoli, then cook and stir for 1-2 minutes. Remove from heat and dust with parmesan cheese mixture.

Makes 6 servings.

Nutrients