Nutrition
and Recipes
Nutrition plays an extremely important role for
both patients on dialysis and patients who have received a kidney
transplant. Your renal dietitian will be able to plan a diet for
your special needs.
These are some recipes that may help you
in planning healthy meals! Kidney Kind Recipes
Macaroni & Cheese
|
2 cups Uncooked Elbow Macaroni
|
1⁄8 teaspoon Pepper
|
|
1/4 cup Margarine
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2 cups Milk
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|
1⁄4 cup Flour
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8 ounces (2 cups) Grated Cheddar Cheese*
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Directions: Cook macaroni
in unsalted water until macaroni is cooked but firm. Drain and set aside. Melt
margarine in saucepan, remove from heat, stir in flour and pepper. Gradually
stir in milk. Stir until smooth, return to heat and continue
to cook and stir until slightly thickened. Add 3/4 of
the grated cheese. Combine with macaroni. Place mixture
in 2-quart casserole and sprinkle evenly with remaining cheese. Bake
uncovered at 350 degrees for 30 minutes. Makes 6 servings,
3/4 cup each.
Each serving equals: 2
ounces meat
1
unsalted starch
2
salted fats
* Regular cheese does contain salt. It has been specially
calculated into this recipe. Use only as directed.
Recipe from: Creative Cooking for Renal Diets
1985 – The
Cleveland Clinic Foundation
Senay
Publishing, Inc. |
Potato Salad
| 2 cups Special Potatoes |
1/8 teaspoon Dry Mustard Powder
|
|
2 Tablespoons Minced Onion
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2 teaspoons Vinegar
|
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1/4 cup Diced Celery
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1/8 teaspoon Pepper
|
|
1/4 cup Diced Green Pepper
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Dash Garlic Powder
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1/8 teaspoon Regular Horseradish
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3/4 cup Mayonnaise
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Directions: To prepare special
potatoes, peel potatoes and dice into small cubes. Soak in large amount
of water (10 cups) for at least two hours or overnight. Drain
and cook in a large amount of water (10 cups) until tender; drain
and cool. Mix potatoes, onion, celery and green pepper together
lightly. Mix horseradish, mustard, vinegar, pepper, garlic
powder and mayonnaise together. Pour over potato mixture,
toss lightly to mix. Sprinkle with parsley or paprika. Makes
3 servings, 3/4 cup each.
Each serving equals: 1
vegetable
2
salted fats
2
calorie boosters
Recipe from: Creative Cooking for Renal Diets
1985 – The
Cleveland Clinic Foundation
Senay
Publishing, Inc. |
Pumpkin Bread
| 2 cups Flour |
1 cup Pumpkin
|
|
2 teaspoons Baking Powder
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1 cup Sugar
|
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1/2 teaspoon Baking Soda
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1/2 cup Milk
|
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1 teaspoon cinnamon
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2 Eggs
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1/2 teaspoon Nutmeg
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1/4 cup Margarine, softened
|
Directions: Combine flour, baking powder, baking
soda, cinnamon and nutmeg. Mix pumpkin, sugar, milk and
eggs together in mixing bowl. Add dry ingredients and softened
margarine, mix until well blended. Spread in well greased
9 x 5-inch loaf pan. Bake at 350 degrees for 55 minutes
or until done. Cut into 20 slices
Each serving equals: 1
salted starch
Recipe from: Creative Cooking for Renal Diets
1985 – The
Cleveland Clinic Foundation
Senay
Publishing, Inc. |
Snack Mix
| 1⁄2 cup Corn Chex |
1⁄2 cup Rice Chex |
| 1 cup unsalted air-popped popcorn |
1 cup unsalted pretzel sticks |
| 1⁄4 cup unsalted butter, melted |
1⁄4 teaspoon garlic powder |
| 1⁄4 teaspoon onion powder |
1/8 teaspoon chili powder, or to
taste |
| 1 teaspoon grated Parmesan cheese |
|
Directions: Combine
the corn and rice cereal, popcorn, and pretzels in a large bowl. Add the garlic powder, onion powder, and chili powder
to the melted butter. Slowly pour the spiced butter over
the cereal and popcorn mixture while stirring with a large wooden
spoon. Sprinkle on the Parmesan and toss.
6 servings
| Calories per serving: 132 |
Protein: 1.8 g |
Sodium: 69.6 mg |
| Potassium: 29 mg |
Phosphorus: 28 mg |
|
Breakfast Dish Stuffed
French Toast
| 1⁄4 cup low-fat cottage cheese |
1⁄4 teaspoon cinnamon |
| 1⁄2 cup unsweetened applesauce |
2 teaspoons unsalted butter |
| 1/8 teaspoon ground clove or nutmeg |
2 pieces lightly toasted low-sodium bread |
| 1 egg |
1 teaspoon powdered sugar |
| 1 tablespoon water or low-fat milk |
|
Directions: Combine the cottage cheese, applesauce,
and clove in a microwave-safe container and set aside. In a
shallow bowl, beat the egg, water, and cinnamon until well mixed.
Heat the butter in a skillet set over medium heat. Dip the bread
in the mixture, coating both sides, and place in skillet. Brown
both sides. Meanwhile, microwave the cottage cheese mixture
at full power 1 to 2 minutes, or until warm. Spread the filling
on one piece of the bread and top it with the other. Sprinkle
with powdered sugar.
| Calories per serving: 336 |
Protein: 12 g |
Sodium: 113 mg |
| Potassium: 239 mg |
Phosphorus: 184 mg |
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