36 Recipe book

36 kidney-friendly

recipes

Learn more about dialysis

and chronic kidney disease

www.davita.com

36 kidney-friendly recipes

Appetizers and snacks

Cranberry Dip with

Fresh Fruit

Popcorn Balls

Beverages

Spiced Eggnog

Breakfast

Mushroom & Red

Pepper Omelet

Stuffed French

Toast

Super Simple Baked

Pancakes

Desserts

Apples Baked in

Cider

Frozen Fruit Delight

Blueberry Peach

Crisp

Old Fashioned

Short Bread

Grains

Fettuccini Alfredo

Fresh Herb

Cranberry Stuffing

Lemon Berry Bread

Meats

Peppercorn Pork

Chops

Soft Tacos with

Mexican Seasoning

Poultry

Indian Chicken

Curry

Slow Cooker Turkey

Breast with Carrots

& Cranberry Gravy

Zesty Chicken

Salads and salad
dressings

Cool ‘n’ Crunchy

Chicken Salad

Cucumber-Carrot

Salad

Summer Salad

Creamy Vinaigrette

Dressing

Easy Dijon Salad

Dressing

Sauces and seasonings

Lemon Caper Sauce

Mexican Seasoning

Meat Marinade

Roasted Red

Pepper Tomato

Sauce (reduced

potassium)

Seafood

Halibut with Lemon

Caper Sauce (high

protein)

Shrimp Quesadilla

South of the Border

Shrimp Cocktail

Vegetables

Eggplant Casserole

Glazed Carrots

Grilled Multicolored

Peppers & Onions

Red Wine

Vinaigrette

Asparagus

Spicy Summer

Vegetable Blend

Zucchini Pancakes

DaVita renal dietitians share some of their favorite recipes that have been
modified for the CKD non-dialysis, dialysis and diabetes diets. By limiting
phosphorus, potassium and sodium, dialysis patients can enjoy delicious Old
Fashioned Short Bread Cookies, Indian Chicken Curry, Peppercorn Pork Chops,
Lemon Berry Bread and more.

36 kidney-friendly recipes

Cranberry Dip with Fresh Fruit

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 24 Serving size: 2 tablespoons dip, 2 slices apple, 2 slices pear and
3 pineapple chunks

Ingredients

•

4 medium apples, cut into 12 slices each

•

4 medium pears, cut into 12 slices each

•

4 cups fresh pineapple, cut into

bite-size pieces

•

lemon juice

•

8 ounces sour cream

•

1/2 cup whole-berry cranberry sauce

•

1/4 teaspoon nutmeg

•

1/4 teaspoon ground ginger

Preparation

1. Cut fresh fruit.

2. Toss apple and pear slices with lemon juice to prevent browning.

3. Place sour cream, cranberry sauce, nutmeg and ginger in a food processor and process

until well mixed. Remove to a small bowl.

4. Arrange fruit on platter with dip bowl in the middle. Chill until ready to serve.

Nutrients per serving

Calories: 70, Protein: 0 g, Carbohydrate: 13 g, Fat: 2 g, Cholesterol: 4 mg, Sodium: 8 mg,

Potassium: 101 mg, Phosphorus: 15 mg, Calcium: 17 mg, Fiber: 1.5 g

Renal and renal diabetic food choices

1 fruit, low potassium

Carbohydrate choices

Appetizers and snacks

© 2008 DaVita Inc. All rights reserved. Recipe submitted by the DaVita dietitian team. Always consult with your physician,
dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned. Please
check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Popcorn Balls

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 10 Serving size: 1 popcorn ball

Ingredients

•

1/2 cup butter

•

40 large marshmallows

•

1/2 teaspoon vanilla extract

•

16 cups unsalted popcorn, popped

•

1/2 teaspoon red or green food coloring

(optional)

Preparation

1. Place butter and marshmallows in a saucepan and cook over low heat, stirring until melted.
2. Remove from heat and stir in vanilla and optional food coloring.
3. Place popped popcorn in a large bowl. Pour in marshmallow mixture and stir.
4. To make popcorn balls, grease hands with butter and form popcorn balls about the size

of a baseball.

5. Place on wax paper to cool.
6. Serve or cover in plastic wrap to store.

Helpful hints

• Forappetizersize,make20smallerpopcornballs.

Nutrients per serving

Calories: 232, Protein: 2 g, Carbohydrate: 29 g, Fat: 13 g, Cholesterol: 26 mg, Sodium: 113 mg,
Potassium: 37 mg, Phosphorus: 40 mg, Calcium: 3 mg, Fiber: 1.6 g

Renal and renal diabetic food choices

1 starch, 2 fat, 1 high calorie

Carbohydrate choices

Appetizers and snacks

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Mary from Kansas. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Spiced Eggnog

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 1/2 cup

Ingredients

•

2 cups liquid nondairy creamer

•

3/4 cup low-cholesterol egg product

•

1/4 cup sugar

•

2 teaspoons rum extract

•

1/2 teaspoon pumpkin pie spice

•

6 tablespoons whipped cream

•

1/4 teaspoon nutmeg

Preparation

1. Combine nondairy creamer, egg product, sugar, rum extract and pumpkin pie spice in a

chilled blender and blend for 1 to 2 minutes.

2. Pour into a glass or mug.
3. Serve with whipped topping and a sprinkle of nutmeg.

Helpful hints

•

Rum extract may be replaced with 2 tablespoons rum, if desired. Always check with your

doctor before including alcohol in your diet.

Nutrients per serving

Calories: 185, Protein: 3 g, Carbohydrate 22 g, Fat: 2 g, Cholesterol: 9 mg, Sodium: 100 mg,
Potassium: 74 mg, Phosphorus: 60 mg, Calcium: 21 mg, Fiber: 0.2 g

Renal and renal diabetic food choices

1/2 meat, 1 nondairy

Carbohydrate choices

1-1/2

Beverages

36 kidney-friendly recipes

Mushroom & Red Pepper Omelet

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions:

Serving size:

1/2 omelet

Ingredients

•

2 teaspoons butter or margarine,

divided use

•

1/2 cup raw mushroom pieces, diced

•

2 tablespoons onion, diced

•

1/4 cup canned or bottled sweet red

peppers, diced

•

3 large eggs or 3/4 cup low-cholesterol

egg substitute

•

1 teaspoon Worcestershire sauce

•

2 tablespoons whipped cream cheese

•

1/4 teaspoon black pepper

Preparation

1. Melt 1 teaspoon butter or margarine in a skillet over medium heat. Add mushrooms and

onion; sauté 5 minutes until onion is tender. Stir in diced red pepper. Remove vegetables

from skillet and set aside.

2. Melt 1 teaspoon butter or margarine in the skillet. In a bowl, beat eggs, add Worcestershire

sauce. Pour mixture in skillet and cook over medium heat.

3. When eggs are partially cooked, top with vegetable mixture. Place dollops of whipped

cream cheese over vegetables. Continue cooking until eggs are done.

4. Remove from heat and fold omelet in half. Sprinkle with pepper. Divide into two portions

and serve.

Helpful hints

•

Reduce fat and cholesterol by using nonstick cooking spray or a nonstick skillet,

trans-fat-free margarine instead of butter and low-cholesterol egg product instead

of whole eggs.

Nutrients per serving

Calories: 199, Protein: 11 g, Carbohydrate: 4 g, Fat: 15 g,
Cholesterol: 341 mg (24 mg with low-cholesterol egg product), Sodium: 276 mg,
Potassium: 228 mg, Phosphorus: 167 mg, Calcium: 55 mg, Fiber: 0.6 g

Renal and renal diabetic food choices

1-1/2 meat, 2 fat, 1/2 vegetable, medium potassium

Breakfast

© 2008 DaVita Inc. All rights reserved. Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE
from California. Always consult with your physician, dietitian and other members of your dialysis team before partaking in
any activity or trying any recipe mentioned. Please check with a physician if you need a diagnosis and/or for treatments as
well as information regarding your specific condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Stuffed French Toast

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 8 Serving size: 1/8 recipe

Ingredients

•

8 ounces cream cheese, at

room temperature

•

1 pound loaf of day-old French bread

(cut into 16 slices)

•

8 tablespoons jelly, any fruit flavor

•

nonstick cooking spray

•

6 large eggs, beaten

•

1 cup Coffee-mate

French Vanilla Fat

Free Liquid

•

1 teaspoon vanilla extract

Preparation

1. Spread 1 tablespoon cream cheese on each slice of bread. Top with 1 tablespoon jelly and

add bread slice to make a sandwich. Repeat until 8 sandwiches are made.

2. Spray a 9" x 13" baking dish with nonstick cooking spray and place the 8 sandwiches

in the dish.

3. Mix beaten eggs, Coffee-mate

and vanilla extract. Pour over the bread slices, turning to

coat the slices evenly. Cover and refrigerate overnight.

4. Preheat oven to 350° F. Cover pan with foil and bake for 1 hour. The last 5 minutes of

baking, remove the foil to brown the top.

Helpful hints

•

Serving suggestions: drizzle with syrup, garnish with fresh fruit and whipped cream or

dust with powdered sugar.

•

This recipe is a good use for leftover bread. Also, preparing it the night before leaves you

with nothing to do in the morning except bake and serve.

Nutrients per serving

Calories: 389, Protein: 11 g, Carbohydrate: 51 g, Fat: 15 g, Cholesterol: 188 mg, Sodium: 447 mg,

Potassium: 142 mg, Phosphorus: 134 mg, Calcium: 74 mg, Fiber: 1.3 g

Renal and renal diabetic food choices

2 starch, 1 meat, 1 high calorie, 2 fat

Breakfast

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Megan from Colorado. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Super Simple Baked Pancakes

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 2 wedges or 1/4 recipe

Ingredients

•

2 large eggs

•

1/2 cup milk

•

1/2 cup all-purpose flour

•

1/4 teaspoon salt

•

1/8 teaspoon nutmeg

•

1 tablespoon vegetable oil

Preparation

1. Preheat oven to 450° F.

2. Beat eggs and milk in a medium bowl with a wire whisk or electric mixer.

3. Beat in flour, salt and nutmeg until blended (tiny lumps of flour left in the batter are okay).

4. Pour oil into a 9" ovenproof skillet or pie pan and place in preheated oven 5 minutes to

heat oil.

5. Carefully pour batter in skillet and bake uncovered 18 to 20 minutes. (Avoid opening oven

door until pancake is puffed up and crisp around the edges. Middle will be golden brown

when cooked.)

6. Cut into 4 wedges and serve with pancake syrup or fruit spread.

Nutrients per serving

Calories: 189, Protein: 8 g, Carbohydrate: 27 g, Fat: 5 g, Cholesterol: 115 mg, Sodium: 206 mg,

Potassium: 157 mg, Phosphorus: 135 mg, Calcium: 90 mg, Fiber: 0.9 g

Renal and renal diabetic food choices

1/2 meat, 2 starch, 1 fat

Carbohydrate choices

Breakfast

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Peggy from Missouri. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Apples Baked in Cider

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1 apple

Ingredients

•

4 medium-size baking apples

•

1/2 cup brown sugar

•

1 cup apple cider

•

1/2 teaspoon cinnamon

•

1 tablespoon unsalted butter

or margarine

Preparation

1. Core apples and peel a strip from around the top of each apple. Place apples in a small

baking pan.

2. Combine brown sugar, cider, cinnamon and butter in a small saucepan. Bring to a boil and

pour over apples.

3. Bake at 350° F for 45 minutes, basting occasionally.
4. Serve warm. Top with nondairy whipped topping, if desired.

Helpful hints

•

If you have diabetes reduce portion size to 1/2 apple.

Nutrients per serving

Calories: 207, Protein: 0 g, Carbohydrate: 46 g, Fat: 3 g, Cholesterol: 8 mg, Sodium: 23 mg,
Potassium: 298 mg, Phosphorus: 19 mg, Calcium: 30 mg, Fiber: 3.9 g

Renal food choices

2 fruit, medium potassium, 1 high calorie, 1/2 fat

Carbohydrate choices

Renal diabetic food choices

(1/2 apple)

1 fruit, medium potassium, 1/2 high calorie

Carbohydrate choices

1-1/2

Desserts

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Lynn. Always consult with your physician,
dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned. Please
check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Frozen Fruit Delight

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 10 Serving size: 1/2 cup

Ingredients

•

9-ounce carton light nondairy

whipped topping

•

8-ounce container reduced-fat

sour cream

•

1 tablespoon lemon juice

•

1/3 cup maraschino cherries, chopped

•

1 cup strawberries (fresh, or thawed

from frozen), sliced

•

1/2 cup sugar or 12 packets

artificial sweetener

•

1/8 teaspoon salt

•

8-ounce can crushed pineapple, drained

Preparation

1. Place all ingredients into a medium-sized bowl.
2. Gently fold until all ingredients are well blended.
3. Place mixture into a plastic freezable container and freeze 2 to 3 hours until hardened.
4. Scoop or spoon into ice cream dish or cone to serve.

Helpful hints

•

If you have diabetes, replace the sugar with 1/2 cup Splenda® or 12 packets tabletop

artificial sweetener. Carbohydrate content is reduced to 13 grams.

•

Garnished with maraschino cherry for an attractive presentation.

Nutrients per serving

Calories: 145, Protein: 1 g, Carbohydrate: 26 g, Fat: 5 g, Cholesterol: 11 mg, Sodium: 47 mg,
Potassium: 142 mg, Phosphorus: 33 mg, Calcium: 26 mg, Fiber: 0.4 g

Renal and renal diabetic food choices

1 fruit, low potassium, 1 fat, 1/2 high calorie

Carbohydrate choices

1 (when artificial sweetener is used instead of sugar)

Desserts

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Mindy from Virginia. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Blueberry Peach Crisp

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 10 Serving size: 1/10 recipe

Ingredients

•

7 fresh peaches or 4 cups canned

peach slices, drained

•

1/2 cup blueberries (fresh or frozen)

•

cooking spray

•

1/4 cup white sugar

•

1 tablespoon lemon juice

•

3/4 cup all-purpose flour

•

3/4 cup packed brown sugar

•

1/2 cup margarine

Preparation

1. Pit and slice peaches into 3/4" slices.
2. Spray 12” x 12” baking dish with cooking spray. Arrange peach slices and blueberries

in dish.

3. Sprinkle sugar and lemon juice over the fruit.
4. Mix the flour and brown sugar in a bowl. Using two knives or a pastry blender, cut the

margarine into the flour and sugar mixture until it is crumbly. Sprinkle crumbs over

the fruit.

5. Bake at 375° F for 45 minutes or longer until the fruit is soft and crumbs are browned.
6. Serve warm or at room temperature.

Nutrients per serving

Calories: 222, Protein: 1 g, Carbohydrate: 35 g, Fat: 9 g, Cholesterol: 0 mg, Sodium: 113 mg,
Potassium: 201 mg, Phosphorus: 22 mg, Calcium: 23 mg, Fiber: 1.8 g

Renal and renal diabetic food choices

1 starch, 1 fruit, medium potassium, 2 fat

Desserts

© 2008 DaVita Inc. All rights reserved. Recipe from “Cooking for David: A Culinary Dialysis Cookbook” by Sara Colman, RD,
CSR, CDE and Dorothy Gordon BS, RN. Always consult with your physician, dietitian and other members of your dialysis
team before partaking in any activity or trying any recipe mentioned. Please check with a physician if you need a diagnosis
and/or for treatments as well as information regarding your specific condition. If you are experiencing urgent medical
conditions, call 9-1-1.

36 kidney-friendly recipes

Old Fashioned Short Bread Cookies

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 24 Serving size: 3 cookies

Ingredients

•

1 cup softened margarine

•

3/4 cup packed brown sugar

•

2-1/4 cups cake flour

Preparation

1. Cream margarine and beat in sugar until soft and fluffy.
2. Add flour and mix. Knead dough to incorporate the flour. Form into a ball.
3. Wrap dough in plastic wrap and chill for at least 1 hour.
4. Roll dough out about 1/4" thick on a lightly floured board.
5. Cut with cookie cutters, or with a knife into diamond shapes. Bake cookies on a lightly

greased cookie sheet at 325° F for 10 minutes or until lightly browned.

Helpful hints

•

Decorate cookies with cinnamon, colored sugar or icing for a holiday touch.

Nutrients per serving

Calories: 129, Protein: 1 g, Carbohydrate: 15 g, Fat: 8 g, Cholesterol: 0 mg, Sodium: 91 mg,
Potassium: 38 mg, Phosphorus: 12 mg, Calcium: 7 mg, Fiber: 0 g

Renal and renal diabetic food choices

1 starch, 1-1/2 fat

Carbohydrate choices

Desserts

36 kidney-friendly recipes

Fettuccini Alfredo

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 1 cup

Ingredients

•

12 ounces dry fettuccini

•

3 tablespoons unsalted margarine

•

1 teaspoon garlic, minced

•

3/4 cup red bell pepper, sliced

•

2 tablespoons flour

•

1/3 cup white wine

•

3/4 cup unsalted chicken broth

•

3/4 cup Coffee Rich®

(nondairy creamer, in the dairy case)

•

2 teaspoons dried parsley flakes

•

1/4 teaspoon black pepper

•

1/4 cup Parmesan cheese, grated

Preparation

1. Cook fettuccini according to package directions, omitting the salt.
2. Drain fettuccini and set aside.
3. Melt margarine in a medium saucepan.
4. Add garlic and red bell pepper. Sauté 1 to 2 minutes until vegetables are soft.
5. Slowly stir flour into the pan. Cook 1 minute until smooth.
6. Add wine gradually, stirring until smooth.
7. Add broth, Coffee Rich®, parsley and black pepper. Stir to blend.
8. Gradually add Parmesan cheese. Reduce heat to low and cook 5 to 7 minutes until mixture

starts to simmer. Stir occasionally.

9. Toss the sauce with the drained fettuccini.

Nutrients per serving

Calories: 340, Protein: 10 g, Carbohydrate: 52 g, Fat: 10 g,
Cholesterol: 3 mg, Sodium: 71 mg, Potassium: 186 mg,
Phosphorus: 126 mg, Calcium: 65 mg, Fiber: 2.7 g

Renal and renal diabetic food choices

3 starch, 2 fat

Carbohydrate choices

3-1/2

Grains

© 2008 DaVita Inc. All rights reserved. Recipe created by DaVita patient, Norm, and submitted by DaVita dietitian Cheryl
from Illinois. Always consult with your physician, dietitian and other members of your dialysis team before partaking in any
activity or trying any recipe mentioned. Please check with a physician if you need a diagnosis and/or for treatments as well
as information regarding your specific condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Fresh Herb Cranberry Stuffing

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 8 Serving size: 1/2 cup

Ingredients

•

1/4 cup unsalted butter (1/2 stick)

•

1/2 cup onion, chopped

•

1/2 cup celery, chopped

•

8 bread slices, cut into 1/2" cubes

•

1/2 teaspoon black pepper

•

2 teaspoons poultry seasoning

•

1/2 tablespoon each fresh parsley, sage,

rosemary, thyme

•

1/2 cup cranberries, dried, sweetened

•

1/2 cup low-cholesterol egg product

•

1/4 cup low-sodium chicken broth

Preparation

1. Melt butter in a nonstick frying pan. Sauté onion and celery. Remove from heat.
2. Toss in cubed bread, pepper, poultry seasoning, fresh herbs and cranberries. Mix egg

product and chicken broth. Pour into bread mixture and mix lightly.

3. Cook in a baking dish sprayed with nonstick cooking spray for 45 minutes at 350° F.

Nutrients per serving

Calories: 143, Protein: 4 g, Carbohydrate: 21 g, Fat: 8 g, Cholesterol: 20 mg, Sodium: 202 mg,
Potassium: 106 mg, Phosphorus: 44 mg, Calcium: 61 mg, Fiber: 1.3 g

Renal and renal diabetic food choices

1 starch, 1 fat, 1/2 fruit, low potassium

Grains

36 kidney-friendly recipes

Lemon Berry Bread

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 1 loaf (10 slices) Serving size: 1/10 of a loaf (one slice)

Ingredients

•

nonstick cooking spray

•

flour to coat loaf pan

•

1-1/2 cups all-purpose flour

•

1 teaspoon baking powder

•

1/3 cup canola oil

•

2/3 cup sugar or Splenda®

sugar substitute

•

2 tablespoons lemon or almond extract

•

4 large egg whites

•

1/2 cup skim milk

•

1 cup fresh blueberries

•

2 tablespoons grated lemon rind

For Lemon Glaze:
•

1/2 cup sugar

•

1/2 cup lemon juice

Preparation

1. Preheat oven to 350° F. Coat a 9" x 5" x 3" loaf pan with nonstick cooking spray and dust

with flour.

2. In a large bowl, combine flour and baking powder.
3. In another bowl, mix oil, sugar, extract and egg whites.
4. Add flour mixture to oil and sugar mixture alternating with milk. Stir just until blended; do

not over mix.

5. Fold in blueberries and lemon rind.
6. Pour batter into loaf pan and bake for 40 to 50 minutes or until toothpick

inserted comes out clean.

7. Prepare glaze while bread is baking. In a small saucepan, combine sugar and lemon juice.

Heat until sugar is dissolved.

8. After removing bread from the oven, immediately poke holes at 1" intervals into the top

and pour lemon glaze over bread.

Nutrients per serving

Calories: 229, Protein: 3 g, Carbohydrate: 36 g, Fat: 8 g, Cholesterol: 0 mg, Sodium: 78 mg,
Potassium: 89 mg, Phosphorus: 41 mg, Calcium: 50 mg, Fiber: 0.8 g

Renal food choices

1 starch, 1 fruit, low potassium, 1 fat,
1/2 high calorie

Renal diabetic food choices

(made with sugar substitute instead of
sugar - no glaze)
1 starch, 1/2 fruit, low potassium, 1 fat

Carbohydrate choices

2-1/2 original recipe or 1 using sugar substitute with no glaze

Grains

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Mindy from Indiana. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Peppercorn Pork Chops

Diet type:

Dialysis

diabetes

Portions: 6 Serving size: 1 pork chop

Ingredients

•

1 tablespoon black peppercorns,

crushed

•

6 pork loin chops

•

2 tablespoons oil

(olive, canola or corn, preferred)

•

1/4 cup margarine

•

5 garlic cloves, whole

•

1 cup green and red bell peppers, diced

•

1/2 cup apple juice

Preparation

1. Sprinkle and press peppercorns into both sides of pork chops.
2. Heat oil, margarine and garlic cloves in a large skillet over medium heat, stirring frequently.
3. Add pork chops and cook uncovered for 5 to 6 minutes.
4. Add bell peppers and apple juice.
5. Cover and simmer for another 5 to 6 minutes or until pork is thoroughly cooked.

Nutrients per serving

Calories: 386, Protein: 25 g, Carbohydrate: 4 g, Fat: 30 g, Cholesterol: 92 mg, Sodium: 112 mg,
Potassium: 332 mg, Phosphorus: 189 mg, Calcium: 26 mg, Fiber: 0.4 g

Renal and renal diabetic food choices

3-1/2 meat, 2 fat, 1/2 vegetable, low potassium

Meats

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Kathleen from Pennsylvania. Always consult
with your physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe
mentioned. Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding
your specific condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Soft Tacos with Mexican Seasoning

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 7 Serving size: 2 tacos

Ingredients

•

1 recipe Mexican Seasoning

(see page 27, also under Sauces and

Seasoning in Recipe section of

DaVita.com)

•

1 pound ground beef

•

1/2 cup low-sodium tomato sauce

•

14 six-inch flour tortillas, warm

•

5 tablespoons cheddar cheese,

shredded

•

5 tablespoons onion, chopped

•

5 tablespoons sour cream

•

1 cup lettuce, chopped

Preparation

1. Make Mexican Seasoning recipe (see page 27, also under Sauces and Seasoning in

Recipe section of DaVita.com).

2. Brown and drain ground beef. Add seasoning mixture and low-sodium tomato sauce.

Heat over medium heat.

3. To assemble soft tacos, take 1 flour tortilla and add 1/4-cup seasoned ground beef,

1 teaspoon cheese, 1 teaspoon onion, 1 teaspoon sour cream and lettuce as desired.

Nutrients per serving

Calories: 314, Protein: 20 g, Carbohydrate: 32 g, Fat: 12 g, Cholesterol: 48 mg, Sodium: 309 mg,
Potassium: 419 mg, Phosphorus: 211 mg, Calcium: 51 mg, Fiber: 1.8 g

Renal and renal diabetic food choices

2 meat, 2 starch, 1 vegetable, medium potassium

Carbohydrate choices

Meats

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Lynn from Minnesota. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Indian Chicken Curry

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 2 small drumsticks

Ingredients

•

5 tablespoons vegetable oil

•

3/4 teaspoon cumin seeds, whole

•

1" cinnamon stick

•

2 bay leaves

•

1/4 teaspoon peppercorns, whole

•

2 raw onions, minced

•

2 cloves garlic, minced

•

1" cube fresh ginger, peeled and minced

•

1 medium tomato, peeled and chopped

•

1-1/2 pounds small chicken drumsticks,

skinned

•

3/4 teaspoon salt

•

1-1/2 teaspoons cayenne pepper

•

1/2 teaspoon garam masala

Preparation

1. Heat oil in a large, wide pot over a medium-high flame. When hot, add the cumin seeds,

cinnamon, bay leaves and peppercorns. Stir once.

2. Add onion, garlic and ginger. Stir this mixture until the onion picks up brown specks.
3. Add the tomatoes, chicken, salt and cayenne pepper. Stir to mix and bring to a boil.
4. Cover pot tightly, turn heat to low and simmer for 25 minutes or until chicken is tender.

Stir a few times during this cooking period.

5. Remove cover and turn up the heat to medium. Sprinkle in the garam masala and cook,

stirring gently for about 5 minutes to reduce the liquid.

Helpful hints

•

The whole spices in this dish should be eaten.

Nutrients per serving

Calories: 269, Protein: 21 g, Carbohydrate: 6 g, Fat: 18 g, Cholesterol: 67 mg, Sodium: 350 mg,
Potassium: 286 mg, Phosphorus: 139 mg, Calcium: 28 mg, Fiber: 1.5 g

Renal and renal diabetic food choices

2-1/2 meat, 1 vegetable, medium potassium, 2 fat

Poultry

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Chhaya from California. Always consult with
your physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe
mentioned. Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding
your specific condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Slow Cooker Turkey Breast with

Carrots & Cranberry Gravy

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 2-1/2 ounces turkey, 1/3 cup carrots, 1/4 cup gravy

Ingredients

•

18 ounces boneless, skinless

turkey breast

•

1 teaspoon poultry seasoning

•

1/2 teaspoon chicken bouillon granules

or powder

•

1 cup cranberry sauce

•

1/3 cup celery, diced

•

1/4 cup onion, chopped

•

2 cups carrot pieces

Preparation

1. Place turkey breast in slow cooker and sprinkle with poultry seasoning

and bouillon granules.

2. Spoon cranberry sauce on top; add celery, onion and carrots.
3. Cover with lid, turn heat to high and slow cook for 4 hours.

Helpful hints

•

Spray slow-cooker pot with nonstick cooking spray for easier cleanup.

•

A very small portion of regular bouillon adds flavor. Portion control helps keep sodium

content within the limits of a low-sodium diet.

•

Serve with noodles, rolls, margarine and fruit salad.

Nutrients per serving

Calories: 216, Protein: 18 g, Carbohydrate: 25 g, Fat: 6 g, Cholesterol: 36 mg, Sodium: 183 mg,
Potassium: 373 mg, Phosphorus: 187 mg, Calcium: 43 mg, Fiber: 2.4 g

Renal and renal diabetic food choices

2 meat, 1 vegetable, medium potassium, 1 fruit, low potassium

Carbohydrate choices

Poultry

36 kidney-friendly recipes

Zesty Chicken

Diet type:

Dialysis

diabetes

Portions: 1 Serving size: 1 breast

Ingredients

•

1 large chicken breast

•

1/4 cup balsamic vinegar

•

1/4 cup olive oil

•

1/4 cup green onion, chopped

•

salt-free herbs or spices to taste (such

as rosemary, basil, oregano, garlic

powder, pepper and paprika)

Preparation

1. In measuring cup, whisk balsamic vinegar and olive oil.
2. Add green onion and herbs and whisk again to make marinade for chicken.
3. Place chicken in a leak-proof bowl or plastic storage bag, pour in marinade and seal.

Refrigerate from 30 minutes up to 24 hours.

4. Remove chicken from marinade and pan fry in medium-hot, nonstick or greased skillet

for several minutes on each side until thoroughly cooked. (Using a thermometer, the

internal temperature of the chicken breast should be 170° F.)

Nutrients per serving

Calories: 413, Protein: 28 g, Carbohydrate: 7 g, Fat: 30 g, Cholesterol: 73 mg, Sodium: 66 mg,
Potassium: 373 mg, Phosphorus: 218 mg, Calcium: 44 mg, Fiber: 1.7 g

Renal and renal diabetic food choices

4 meat, 3 fat

Poultry

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Yvette from Texas. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Cool ‘n’ Crunchy Chicken Salad

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 1/2 cup

Ingredients

•

2 cups cooked chicken, diced

or shredded

•

1 large hard-boiled egg, chopped

•

2 tablespoons onion, diced

•

1/4 cup celery, diced

•

1/4 cup low-fat mayonnaise

•

1 teaspoon fresh lemon juice

•

1/3 teaspoon sugar

•

black pepper to taste

Preparation

1. Dice or shred chicken.

2. Chop egg, onion and celery. Place in a large bowl.

3. Add mayonnaise, lemon juice, sugar and black pepper. Stir all ingredients together.

4. Cover and chill overnight or at least 2 hours before serving.

5. If desired, serve on bread, roll, croissant or pita bread with green leaf lettuce.

Nutrients per serving

Calories: 127, Protein: 16 g, Carbohydrate: 2 g, Fat: 6 g, Cholesterol: 75 mg, Sodium: 95 mg,

Potassium: 136 mg, Phosphorus: 122 mg, Calcium: 14 mg, Fiber: 0.2 g

Renal and renal diabetic food choices

2 meat, 1 fat

Salads and salad dressings

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Deb from Illinois. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Cucumber-Carrot Salad

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1/2 cup

Ingredients

•

1/4 cup unseasoned rice vinegar

•

1 teaspoon sugar

•

1/2 teaspoon olive oil

•

1/8 teaspoon black pepper

•

1 cup carrots, sliced

•

2 tablespoons green onion, sliced

•

2 tablespoons red bell pepper,

finely chopped

•

1/2 cucumber, halved, seeded and

sliced (about 1 cup)

•

1/2 teaspoon Mrs. Dash® Italian Medley

Seasoning Blend

Preparation

1. Combine rice vinegar, sugar, olive oil and black pepper in a medium bowl.

Stir with a whisk.

2. Add carrots, onion, red bell pepper, cucumber and Mrs. Dash®; toss to coat.
3. Cover and chill 30 minutes.

Helpful hints

•

Select unseasoned rice vinegar or substitute cider vinegar if unavailable. Avoid seasoned

rice vinegar, as it contains 240 milligrams of sodium for only one tablespoon.

Nutrients per serving

Calories: 25, Protein: 0 g, Carbohydrate: 6 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 22 mg,
Potassium: 180 mg, Phosphorus: 22 mg, Calcium: 20 mg, Fiber: 1 g

Renal and renal diabetic food choices

1 vegetable, medium potassium

Salads and salad dressings

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Kim from Michigan. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Summer Salad

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 3/4 cup

Ingredients

•

2 cups iceberg lettuce

•

1/2 cup raw tomato, chopped

•

1/2 cup cucumber, sliced

•

1/2 cup raw carrots, shredded

Preparation

1. Place vegetables in a salad bowl and toss together.
2. Divide into 4 portions and serve in chilled salad bowls. Use exact measures to ensure

the potassium content is not too high.

Nutrients per serving

Calories: 16, Protein: 1 g, Carbohydrate: 3 g, Fat: 1 g, Cholesterol: 0 mg, Sodium: 10 mg,
Potassium: 157 mg, Phosphorus: 20 mg, Calcium: 12 mg, Fiber: 1.1 g

Renal and renal diabetic food choices

1 vegetable, medium potassium

Salads and salad dressings

36 kidney-friendly recipes

Creamy Vinaigrette Dressing

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 7 Serving size: 2 tablespoons

Ingredients

•

2 tablespoons cider vinegar

•

2 tablespoons fresh lime or lemon juice

•

1 garlic clove, minced

•

1 teaspoon Dijon mustard

•

1 teaspoon ground cumin

•

1/2 cup sour cream

•

2 tablespoons olive oil

•

1/4 teaspoon black pepper

Preparation

1. Combine all dressing ingredients in a small bowl and mix well.
2. Pour into a salad dressing flask. Chill until ready to serve.

Nutrients per serving

Calories: 68, Protein: 0 g, Carbohydrate: 2 g, Fat: 7 g, Cholesterol: 6 mg, Sodium: 27 mg,
Potassium: 38 mg, Phosphorus: 16 mg, Calcium: 32 mg, Fiber: 0 g

Renal and renal diabetic food choices

1-1/2 fat

Salads and salad dressings

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Margaret from Texas. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Easy Dijon Salad Dressing

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 2 tablespoons

Ingredients

•

2 tablespoons Dijon mustard

•

1/4 cup olive oil

•

1/3 cup unseasoned rice vinegar

•

1 tablespoon brown sugar

•

1 teaspoon Mrs. Dash® Herb Seasoning

Preparation

1. Combine ingredients in a jar or small dish and stir until mixed.
2. Chill until ready to serve.

Helpful hints

•

Look for the brand of mustard lowest in sodium.

•

Dressing keeps up to 2 weeks in the refrigerator.

•

Try this dressing as a meat marinade or topping.

Nutrients per serving

Calories: 94, Protein: 0 g, Carbohydrate: 2 g, Fat: 10 g, Cholesterol: 0 mg, Sodium: 131 mg,
Potassium: 17 mg, Phosphorus: 8 mg, Calcium: 1 mg, Fiber: 0 g

Renal and renal diabetic food choices

2 fat

Salads and salad dressings

36 kidney-friendly recipes

Lemon Caper Sauce

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 2 tablespoons

Ingredients

•

2 tablespoons unsalted butter

•

1-1/2 teaspoons flour

•

1/2 cup reduced-sodium chicken broth

•

1/4 cup white wine

•

2 tablespoons lemon juice

•

1 teaspoon capers

•

1/4 teaspoon white or black pepper

Preparation

1. Melt butter in the skillet over low heat. Add flour and stir to mix.
2. Pour broth into flour mixture and continue stirring for 1 minute.
3. Add wine, lemon juice, capers and pepper. Continue to stir and cook until sauce thickens,

about 3 to 5 minutes.

4. Serve sauce over fish, chicken, meat or cooked pasta or vegetable of choice.

Helpful hints

•

For a smooth sauce, cook on low heat.

Nutrients per serving

Calories: 49, Protein: 0 g, Carbohydrate: 1 g, Fat: 4 g, Cholesterol: 11 mg, Sodium: 55 mg,
Potassium: 28 mg, Phosphorus: 8 mg, Calcium: 3 mg, Fiber: 0 g

Renal and renal diabetic food choices

1 fat

Sauces and seasonings

36 kidney-friendly recipes

Mexican Seasoning

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 8 Serving size: 3/4 teaspoon

Ingredients

•

2 teaspoons chili powder

•

1-1/2 teaspoons paprika

•

1-1/2 teaspoons ground cumin

•

1 teaspoon onion powder

•

1/2 teaspoon garlic powder

•

dash of cayenne pepper

Preparation

1. Mix spices together in a small jar or bowl.
2. Use to season meat for tacos, fajitas or burritos.

Helpful hints

•

Store unused seasoning in a sealed container for later use.

•

One recipe makes enough to season one pound of meat.

Nutrients per serving

Calories: 8, Protein: 0 g, Carbohydrate: 2 g, Fat: 0 g, Cholesterol: 0 mg, Sodium: 10 mg,
Potassium: 46 mg, Phosphorus: 9 mg, Calcium: 10 mg, Fiber: 0.5 g

Sauces and seasonings

36 kidney-friendly recipes

Meat Marinade

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 8 Serving size: 2 tablespoons

Ingredients

•

1/2 cup olive oil

•

1/4 cup red wine

•

1/4 cup red wine vinegar

•

3 garlic cloves, crushed

•

1 teaspoon oregano

•

dash of pepper

Preparation

1. Combine ingredients and mix well.
2. Pour over meat and cover.
3. Refrigerate meat while marinating.

Helpful hints

•

Meat can be marinated up to 24 hours in the refrigerator.

Nutrients per serving

Calories: 82, Protein: 0 g, Carbohydrate: 0 g, Fat: 9 g, Cholesterol: 0 mg, Sodium: 0 mg,
Potassium: 10 mg, Phosphorus: 1 mg, Calcium: 3 mg, Fiber: 0 g

•

Nutrient analysis adjusted for leftover marinade not absorbed by the meat.

Renal and renal diabetic food choices

2 fat

Sauces and seasonings

36 kidney-friendly recipes

Roasted Red Pepper Tomato Sauce

(reduced potassium)

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1/4 cup

Ingredients

•

1/2 cup roasted red peppers

(fresh, bottled or canned)

•

1/2 teaspoon garlic, minced

•

1/2 cup tomato sauce, no salt added

•

2 tablespoons olive oil

•

1 teaspoon dried Italian seasonings

•

1/4 teaspoon red pepper chili flakes

(if spicy desired)

Preparation

1. Drain red peppers and measure 1/2 cup (approximately 2 whole peppers).
2. Place peppers and garlic in food processor or blender and process until smooth.
3. Add tomato sauce, olive oil and Italian seasonings. Process until well blended. Ready to

use on pizza, pasta or as a replacement for tomato sauce in recipes.

4. May be refrigerated 2 to 3 days or frozen until ready to use.

Helpful hints

•

Compare brands of roasted red peppers. Select the brand lowest in sodium.

•

Adjust red pepper chili flakes according to desire for hot and spicy flavor.

Nutrients per serving

Calories: 75, Protein: 0 g, Carbohydrate: 3 g, Fat: 7g, Cholesterol: 0 mg, Sodium: 82 mg,
Potassium: 148 mg, Phosphorus: 18 mg, Calcium: 17 mg, Fiber: 0.8 g

Renal and renal diabetic food choices

1 vegetable, medium potassium

Sauces and seasonings

36 kidney-friendly recipes

Halibut with Lemon Caper Sauce (high protein)

Diet type:

Dialysis

diabetes

Portions: 6 Serving size: 3 ounces fish, 3/4 cup rice, 2 tablespoons sauce

Ingredients

•

2 tablespoons lemon juice

•

1 tablespoon olive oil

•

20 ounces raw halibut steaks

•

nonstick cooking spray

•

2 tablespoons unsalted butter

•

2 teaspoons flour

•

1/2 cup reduced-sodium chicken broth

•

1/4 cup white wine

•

2 tablespoons lemon juice

•

1 teaspoon capers

•

1/4 teaspoon white pepper

•

4-1/2 cups cooked white rice

Preparation

1. Combine 2 tablespoons lemon juice and oil in a large zip-lock bag. Add halibut,

marinate 5 minutes.

2. Spray a nonstick skillet with cooking spray and heat to medium. Place halibut in skillet and

cook 3 minutes. Turn, cook 2 minutes longer, then remove fish from skillet.

3. To make sauce, melt butter in the skillet over low heat, add flour and stir. Pour broth

into flour mixture, continuing to stir for 1 minute. Add wine, lemon juice, capers and

pepper. Continue to stir and cook until sauce thickens, about 3 to 5 minutes.

4. Place halibut in pan to reheat. Divide fish into 6 portions and serve over 3/4-cup cooked

rice. Top with 2 tablespoons sauce.

Nutrients per serving

Calories: 340, Protein: 26 g, Carbohydrate: 34 g, Fat: 9 g, Cholesterol: 46 mg, Sodium: 118 mg,
Potassium: 573 mg, Phosphorus: 306 mg, Calcium: 79 mg, Fiber: 0.6 g

Renal and renal diabetic food choices

3 meat, 2 starch, 1/2 fruit, medium potassium

Carbohydrate choices

Seafood

36 kidney-friendly recipes

Shrimp Quesadilla

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 2 Serving size: 4 pieces or 1 tortilla

Ingredients

•

5 ounces shrimp, shelled and deveined

•

2 tablespoons cilantro

•

1 tablespoon lemon juice

•

1/4 teaspoon ground cumin

•

1/8 teaspoon cayenne pepper

•

2 flour tortillas, burrito size

•

2 tablespoons sour cream

•

4 teaspoons salsa

•

2 tablespoons jalapeño cheddar

cheese, shredded

Preparation

1. Rinse shrimp and cut into bite-size pieces.
2. Combine cilantro, lemon juice, cumin and cayenne pepper in a zip-lock bag to make

marinade. Add shrimp pieces and marinate for 5 minutes.

3. Heat a skillet to medium heat and add shrimp with marinade. Stir-fry 1 to 2 minutes until

shrimp turns orange. Remove skillet from heat and spoon out shrimp, leaving marinade

in the skillet.

4. Add sour cream to marinade in skillet and stir to mix.
5. Heat tortillas in a large skillet or microwave. Spread 2 teaspoons salsa onto each

tortilla. Top with 1/2 shrimp mixture and sprinkle with 1 tablespoon cheese.

6. Spoon 1 tablespoon sour cream marinade on top of shrimp. Fold tortilla in half, heat both

sides in skillet, then remove from pan. Repeat with second tortilla and remaining shrimp,

cheese and marinade.

7. Cut each tortilla into 4 pieces. Garnish with cilantro and lemon wedge when ready

to serve.

Nutrients per serving

Calories: 318, Protein: 20 g, Carbohydrate: 26 g, Fat: 15 g, Cholesterol: 118 mg, Sodium: 398 mg,
Potassium: 276 mg, Phosphorus: 243 mg, Calcium: 139 mg, Fiber: 1.2 g

Renal and renal diabetic food choices

2 meat, 1-1/2 starch, 1 vegetable, medium potassium, 1 fat

Carbohydrate choices

Seafood

36 kidney-friendly recipes

South of the Border Shrimp Cocktail

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 6 Serving size: 1/3 cup plus 2 tablespoons liquid

Ingredients

•

1/4 cup lime juice

•

1/4 cup lemon juice

•

2 cloves garlic, minced

•

2 tablespoons low-sodium ketchup

•

2 teaspoons hot sauce

•

1 teaspoon dried oregano

•

1 pound large shrimp, peeled

and deveined

•

1/3 cup red onion, sliced very thin

•

1/4 cup cilantro, chopped

•

1/2 cup cucumber, peeled, seeded

and diced

•

1 serrano or jalapeño chili pepper,

minced

•

2 tablespoons olive oil

Preparation

1. Combine lime and lemon juice, garlic, ketchup, hot sauce and oregano in a medium

saucepan. Bring to a boil. Reduce to low heat, add shrimp and cook 1 to 2 minutes until

shrimp turns orange. Remove from heat, place in a bowl and cool in refrigerator.

2. Cut onion, cilantro, cucumber and chili pepper. Add vegetables and olive oil to cooled

shrimp mixture and stir to mix. Refrigerate until chilled.

3. Divide shrimp into six cocktail dishes or wine glasses. Pour 2 tablespoons liquid over each

cocktail. Garnish with lemon or lime slice and cilantro before serving.

Helpful hints

•

Frozen shrimp can be substituted for fresh shrimp.

Nutrients per serving

Calories: 136, Protein: 16 g, Carbohydrate: 5 g, Fat: 6 g, Cholesterol: 115 mg, Sodium: 155 mg,
Potassium: 228 mg, Phosphorus: 166 mg, Calcium: 48 mg, Fiber: 0.4 g

Renal and renal diabetic food choices

2 meat, 1 vegetable, low potassium

Seafood

36 kidney-friendly recipes

Eggplant Casserole

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 3/4 cup per serving

Ingredients

•

3 cups eggplant, peeled and cut up

•

3 eggs, beaten

•

1/2 cup nondairy creamer

•

1/8 teaspoon salt

•

1/2 teaspoon pepper

•

1/4 teaspoon sage (optional)

•

1/2 cup breadcrumbs

•

1 teaspoon margarine, melted

Preparation

1. Preheat oven to 350° F.
2. Place eggplant pieces in a pan, cover with water and boil until tender. Drain and mash.
3. Combine beaten eggs, nondairy creamer, salt, pepper and sage with mashed eggplant.

Place in a greased casserole dish.

4. Mix melted margarine with breadcrumbs.
5. Top casserole with breadcrumbs and bake 20 minutes or until top begins to brown.

Nutrients per serving

Calories: 178, Protein: 7 g, Carbohydrate: 19 g, Fat: 8 g, Cholesterol: 124 mg, Sodium: 246 mg,
Potassium: 224 mg, Phosphorus: 115 mg, Calcium: 56 mg, Fiber: 1.9 g

Renal and renal diabetic food choices

1 meat, 1 starch, 1 vegetable, medium potassium

Carbohydrate choices

Vegetables

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Joyce from texas. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Glazed Carrots

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1/2 cup

Ingredients

•

1/4 cup water

•

2 cups carrots, sliced 1" thick

•

1 tablespoon sugar

•

1 teaspoon cornstarch

•

1/8 teaspoon salt

•

1/4 teaspoon ginger

•

1/4 cup apple juice

•

2 tablespoons margarine, melted

Preparation

1. Boil water in a pot. Add carrots, cover and cook until slightly tender.
2. Mix together sugar, cornstarch, salt, ginger, apple juice and margarine. Pour mixture over

carrots and water in the pot.

3. Cook, stirring occasionally, for 10 minutes or until mixture thickens.

Nutrients per serving

Calories: 101, Protein: 1 g, Carbohydrate: 14 g, Fat: 5 g, Cholesterol: 0 mg, Sodium: 170 mg,
Potassium: 202 mg, Phosphorus: 26 mg, Calcium: 24 mg, Fiber: 2.7 g

Renal and renal diabetic food choices

1 vegetable, medium potassium, 1 fat, 1/2 high calorie

Carbohydrate choices

Vegetables

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Joyce from Texas. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Grilled Multicolored Peppers & Onions

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1 skewer

Ingredients

•

1 red onion, quartered

•

1 Vidalia onion, quartered

•

1 yellow bell pepper, seeded and cut

into eighths

•

1 red bell pepper, seeded and cut

into eighths

•

1 green bell pepper, seeded and cut

into eighths

•

1/3 cup olive oil

•

1/4 teaspoon salt

•

3/4 teaspoon ground pepper

•

4 skewers (optional)

Preparation

1. Prepare a covered grill for direct grilling.
2. In a large bowl, combine all ingredients, tossing well so that vegetables are evenly coated

with oil.

3. Place vegetables in a grill basket, or arrange on skewers. Grill about 18 minutes, turning

often so vegetables brown evenly on all sides.

Nutrients per serving

Calories: 164, Protein: 1 g, Carbohydrate: 11 g, Fat: 13 g*, Cholesterol: 0 mg, Sodium: 146 mg,
Potassium: 244 mg, Phosphorus: 41 mg, Calcium: 15 mg, Fiber: 1.7 g
*Analysis based on 75% oil retained in food.

Renal and renal diabetic food choices

2 vegetable, low potassium, 2 fat

Vegetables

© 2008 DaVita Inc. All rights reserved. Recipe submitted by DaVita dietitian Geri from Texas. Always consult with your
physician, dietitian and other members of your dialysis team before partaking in any activity or trying any recipe mentioned.
Please check with a physician if you need a diagnosis and/or for treatments as well as information regarding your specific
condition. If you are experiencing urgent medical conditions, call 9-1-1.

36 kidney-friendly recipes

Red Wine Vinaigrette Asparagus

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 8 Serving size: 1/2 cup

Ingredients

•

1 tablespoon olive oil

•

1 clove garlic, minced

•

2 pounds fresh asparagus, cut

into 2" pieces

•

1/4 cup red wine vinaigrette dressing

•

1/2 teaspoon black pepper

Preparation

1. Heat oil in a skillet, add garlic and sauté 1 minute.
2. Add asparagus pieces; stir to mix.
3. Add red wine vinaigrette dressing and pepper. Stir and heat an additional minute.
4. Remove from heat and serve.

Nutrients per serving

Calories: 38, Protein: 2 g, Carbohydrate: 6 g, Fat: 3 g, Cholesterol: 0 mg, Sodium: 70 mg,
Potassium: 154 mg, Phosphorus: 51 mg, Calcium: 19 mg, Fiber: 1.9 g

Renal and renal diabetic food choices

1 vegetable, medium potassium, 1/2 fat

Vegetables

36 kidney-friendly recipes

Spicy Summer Vegetable Blend

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1/2 cup

Ingredients

•

4 teaspoons canola oil

•

1/4 cup onion, diced

•

1/2 cup sweet corn kernels (frozen or

fresh cut from the cob)

•

1/4 cup red or green bell peppers, cut

julienne style

•

1 cup zucchini, sliced

•

1/4 cup raw mushrooms, sliced

•

1/8 teaspoon black pepper

•

1 dash red chili flakes

•

1/3 cup water

•

1 tablespoon bottled barbeque sauce

Preparation

1. Heat oil, onion and corn in a skillet over medium-high heat. Cook 8 to 10 minutes, stirring

frequently until onion turns translucent and corn begins to brown.

2. Add bell pepper, zucchini, mushrooms, black pepper, chili flakes and water. Stir and cover.

Cook 3 to 5 minutes until zucchini is tender and water has evaporated.

3. Remove from heat and stir in barbeque sauce. Divide into 4 portions and serve.

Helpful hints

•

Julienne means to cut in thin, long strips.

•

Compare labels to select commercial barbeque sauce with the lowest sodium content.

Nutrients per serving

Calories: 71, Protein: 2 g, Carbohydrate: 9 g, Fat: 4 g, Cholesterol: 0 mg, Sodium: 46 mg,
Potassium: 223 mg, Phosphorus: 45 mg, Calcium: 12 mg, Fiber: 1.8 g

Renal and renal diabetic food choices

1 vegetable, medium potassium, 1/2 starch, 1/2 fat

Vegetables

36 kidney-friendly recipes

Zucchini Pancakes

Diet type:

CKD non-dialysis

dialysis

diabetes

Portions: 4 Serving size: 1 pancake

Ingredients

•

2 cups raw zucchini, grated

•

1/4 cup onion, grated

•

1 tablespoon flour

•

1 teaspoon Mrs. Dash® Original Blend

•

1/4 cup low-cholesterol egg product

•

1 tablespoon vegetable oil

•

1/8 teaspoon salt

Preparation

1. Wash zucchini and grate into a bowl. Add grated onion and stir. Place the zucchini mixture

on a clean kitchen towel. Twist and squeeze out as much liquid as possible. Return to bowl.

2. Mix flour, salt and Mrs. Dash® in a small bowl. Add egg product and mix; stir into zucchini

and onion mixture. Form 4 patties.

3. Heat oil over high heat in a large, nonstick frying pan. Lower heat to medium and place

zucchini patties into pan. Sauté until brown, turning once.

Helpful hints

•

Serve with 1 tablespoon applesauce or cranberry sauce, if desired.

Nutrients per serving

Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Fat: 4 g, Cholesterol: 0 mg, Sodium: 89 mg,
Potassium: 198 mg, Phosphorus: 27 mg, Calcium: 32 mg, Fiber: 1.0 g

Renal and renal diabetic food choices

1 vegetable, medium potassium, 1 fat

Vegetables

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