RECIPES TO ENJOY!

Here are some great recipes for you to try. Please take note of the nutrient information given at the bottom of each recipe. This will help you to stay within your diet plan. These recipes were reprinted with permission from our friends at R&D Laboratories, Inc. For more great recipes, please visit the www.ikidney.com website. If you have any recipes that you would like to share with us, please email me. Be creative, have fun, and HAPPY COOKING!

Zucchini Scramble

Makes 4 Servings

Ingredients:

1 cup cooked zucchini slices (you can use any allowed cooked vegetable)

1 cup chopped onion

⅛ teaspoon pepper

⅛ teaspoon basil

¼ teaspoon garlic powder

½ cup liquid non-dairy creamer

2 tablespoons olive oil

5 eggs

Instructions:

1. Cook onion in olive oil until transparent.

2. Add zucchini, garlic powder, basil & pepper.

3. Stir well & cook until zucchini is heated.

4. Mix eggs with non-dairy creamer & pour over vegetables.

5. Stir & scrape mixture from the sides of the pan while cooking. Serve.

Nutrient Information

Approximate analysis per serving (1/2 cup):
Protein:	8 grams	Sodium:	198 mg
Fat:	15 grams	Potassium:	276 mg
Carbohydrate:	9.6 grams	Calcium:	51 mg
Calories:	70 kcal	Phosphorus:	149 mg
Suggested use in diet: 1 meat choice & 1 vegetable choice

Dutch Apple Pancakes

Makes 4 Servings

Ingredients:

2 tablespoons unsalted butter

3 large Granny Smith apples, peeled and sliced

6 tablespoons granulated sugar

1 teaspoon ground cinnamon

3 eggs

½ cup all-purpose flour

½ cup milk

1 tablespoon sour cream

¼ teaspoon salt

1 teaspoon grated lemon zest

Instructions:

1. Melt butter over medium-high heat in an ovenproof pan. Add apples, sugar and cinnamon; sauté and stir 3-5 minutes. Remove from heat.

2. In a bowl, beat eggs until frothy.

3. Add flour, milk, sour cream, salt and zest. Beat until smooth batter forms.

4. Pour over apples and bake in 400ºF oven until puffed and golden brown (about 25 minutes).

5. Cut into wedge and serve directly from the pan.

Optional: Drizzle honey or dust with powdered sugar.

Nutrient Information

Approximate analysis per serving:
Protein:	7 grams	Sodium:	271 mg
Fat:	N/A	Potassium:	169 mg
Carbohydrate:	N/A	Calcium:	N/A
Calories:	329 kcal	Phosphorus:	117 mg

Texas Style Meatloaf

Makes 8 Servings

Ingredients:
2 cups white bread crumbs
1/3 cup milk
1 small onion, chopped
1 red or green bell pepper, chopped
1 cup frozen corn, cooked and drained
1 large egg, beaten
1 tablespoon ground red chili powder
1-½ lean ground beef

Instructions:

1. Preheat oven to 350ºF.

2. Soften breadcrumbs in milk. Add onions, pepper, corn, egg, chili powder and breadcrumb

3. mixture to ground beef and mix well.

4. Press into a 9 x 5 inch loaf pan.

5. Bake 75-80 minutes.

6. Let stand 10 minutes before serving.

7. Pour off any excess fat before slicing.

Nutrient Information

Approximate analysis per serving:
Protein:	18 grams	Sodium:	142 mg
Fat:	N/A	Potassium:	358 mg
Carbohydrate:	N/A	Calcium:	N/A
Calories:	291 kcal	Phosphorus:	163 mg

Chicken & Bow-Tie Pasta

Makes 4 servings
Ingredients:
3 cups cooked bow-tie pasta (any shape will work)
8 oz chicken breast
2 cloves garlic
¼ cup olive oil
1-½ cup chopped broccoli (frozen)
½ cup chopped green onions
1 cup chopped red pepper
1 teaspoon ground basil
¼ teaspoon cayenne pepper
¾ cup white wine
1 cup low sodium chicken broth (or homemade without salt)

Instructions:
Sauté garlic in oil in large skillet. Add chicken breast cut into small strips and brown.

Add remaining ingredients and simmer for 15 minutes. Toss with

cooked bow-tie pasta and serve immediately.

Nutrient Information

Approximate analysis per serving:
Protein:	19 grams	Sodium:	164 mg
Fat:	16 grams	Potassium:	411 mg
Carbohydrate:	26 grams	Calcium:	75 mg
Calories:	335 kcal	Phosphorus:	196 mg
Suggested use in diet: 2 meat choices, 1 starch choice, 1 medium potassium vegetable choice & 1 low potassium vegetable choice.

Lemon Pepper Grilled Fish Filets

Makes 4 Servings
Ingredients:
1 pound fish filets
1 stick margarine, softened
1 teaspoon ground allspice
1 teaspoon coarsely ground pepper
½ teaspoon salt
2 teaspoons grated lemon peel
2 large garlic cloves, peeled and chopped

Instructions:
1. Prepare grill. Heat until coals are ash white.
2. In a small bowl, mix together all ingredients. Spread each side of fish filets with about 1 teaspoon mixture.
3. Grill about 5-6 minutes, turning after half the grilling time, until fish is flaky in the center.
4. When serving the fish, dollop the remaining margarine mixture onto each filet.

Nutrient Information

Approximate analysis per serving:
Protein:	24 grams	Sodium:	450 mg
Fat:	N/A	Potassium:	457 mg
Carbohydrate:	N/A	Calcium:	N/A
Calories:	230 kcal	Phosphorus:	243 mg

Chicken Fusilli Salad

Makes 4 servings

Dressing:
½ cup olive oil
¼ cup vinegar
½ teaspoon white pepper
¼ teaspoon basil
1 teaspoon sugar

Salad:
3 cups cooked fusilli pasta (any pasta shape will work)
8 oz cold cooked chicken, diced
½ cup frozen peas, defrosted
½ cup chopped red pepper
1 cup sliced zucchini
1 medium carrot, sliced thinly
2 cups shredded lettuce

Directions:
1. Put dressing ingredients in jar with lid and shake to blend ingredients.

Chill for at least 2 hours. Shake again before mixing with salad.
2. Mix together pasta, chicken, peas, zucchini, red pepper and carrot in large bowl.
3. Add dressing and toss well. Divide lettuce onto 4 plates and top with salad mixture.

Nutrient Information

Approximate analysis per serving:
Protein:	23 grams	Sodium:	96 mg
Fat:	29 grams	Potassium:	446 mg
Carbohydrate:	45 grams	Calcium:	45 mg
Calories:	529 kcal	Phosphorus:	242 mg
Suggested use in diet: 2 meat, 2 starch, 1 medium potassium vegetable and 1 low potassium vegetable. Diabetic or Weight Reduction Options: Reduce olive oil to 1/4 cup and add 2 TBSP water to dressing mixture. One serving as 2 meat, 2 starch, 1 medium potassium vegetable, 1 low potassium vegetable and 1 fat.

Apple-Cranberry Crumble

Makes 12 Servings
Ingredients:
6 medium apples (cored, peeled & sliced)
2 cups fresh or frozen cranberries
¾ cup sugar
½ teaspoon cinnamon

Topping:
¼ cup flour
¼ teaspoon nutmeg
¼ cup dry oatmeal
3 tablespoons vegetable oil
¼ cup packed brown sugar
1 tablespoon honey
¼ teaspoon ginger

Instructions:
1. To prepare topping, mix together flour, oats, brown sugar, ginger & nutmeg. Add oil and honey and mix well to make coarse crumbs.
2. In large bowl, combine apples, cranberries, sugar and cinnamon. Put apple-cranberry mixture into 13 x 9 inch baking dish. Sprinkle topping evenly over filling.
3. Bake in 375ºF oven about 1 hour. Serve warm.


Nutrient Information

Approximate analysis per serving:
Protein:	1.2 grams	Sodium:	60 mg
Fat:	4 grams	Potassium:	100 mg
Carbohydrate:	32 grams	Calcium:	11 mg
Calories:	163 kcal	Phosphorus:	36 mg
Suggested use in diet: 1 serving as 2 fruit choices.