Third Edition Kidney Cooking
Third EditionKidney CookingA Family Recipe Book for Kidney PatientsRecipes compiled and tested by theGeorgia Council on Renal Nutrition, National Kidney Foundation,Georgia Division, Atlanta, Georgia
Kidney Cooking Georgia Council on Renal NutritionTable of Contents3 Preface & Dedication4 Acknowledgements5 Main Dishes45 Sides Dishes70 Sauces74 Desserts103 Beverages109 Children’s Recipes117 Recipes & Menus for Special Occasions129 Cooking Guidelines & Preparation Methods138 Quick Guide to Food Labeling139 Double-Cooking Method for Root Vegetables140 References141 Index of RecipesThe recipes within this publication were compiled and tested by the Georgia Council on Renal Nutrition,National Kidney Foundation, Georgia Division. For questions, comments or more information please contactthe National Kidney Foundation, Georgia Division at 2951 Flowers Road South, Atlanta, GA 30341 or call(770) 452-1539. Visit us online at www.kidneyga.org. Copyright 2013 by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved.This material may not be published, broadcast, rewritten or redistributed in whole or part without the expressedwritten permission from the National Kidney Foundation.Connect with us on:www.kidneyga.org—2—#nkf
Kidney Cooking Georgia Council on Renal NutritionPreface & DedicationPrefaceThe first edition of this recipe book was initiated to incorporate foods mostcommonly used by dialysis patients and their families in the state of Georgia.This third edition will be of benefit to all persons with reduced kidneyfunction and special dietary needs. Its purpose is to minimize problemsthat can occur in family meal preparation and selection, as well as provide,wholesome, attractive and palatable meals. A children’s section has beenadded.Each recipe will include: ingredients, directions for preparation, number ofservings, serving size, nutritional content per serving. Suggestions are includedfor most recipes. All of the recipes have been contributed and tested by RenalDietitians and Patients throughout the State of Georgia. They have beenanalyzed for calories, protein, total fat, saturated fat, Trans fat, cholesterol,carbohydrate, fiber, sodium, potassium, phosphorus, and calcium.All persons with reduced kidney function and special dietary concerns shoulduse this book with the assistance of their primary dietitian who will providespecific instructions and suggest methods of including these recipes in thedaily meal plan.DedicationIn memory of Eleanor L. Brown, RD, LD, renal dietitian, Dialysis ClinicInc. , Atlanta, Georgia. Her relentless pursuit toward the production anddistribution of the first edition has paved the way for many renal patients andtheir families to benefit and enjoy familiar recipes in the state of Georgia andthroughout the country.—3—
Kidney Cooking Georgia Council on Renal NutritionAcknowledgementsWe wish to thank all persons who participated in testing, preparing andanalyzing the recipes in this third edition of Kidney Cooking.Cookbook CommitteeMary Etta James, M. Ed. , RD, LD, Co-Chairperson, EditorSharon Caine, RD, LD, Co-Chairperson, EditorIrene Brumfield, M. Ed. , RD, LDGwendolyn Harris, RD, LDBeverly Ford, RD, LD (Children’s Section)Lillie Akpele, M. S. , RD, LDContributorsIvorine Barnes, M. S. , RD, LDAlma Bayman, RD, LDJacqueline Jones, LCSWNancy Marks, RD, LDKay Norris, RD, LDCatherine Pless, M. S. , RD, LDRobin Russell, M. S. , RD, LD, (Nutrition label)Mary Sadler, RD, LDChristine Swafford, M. S. , RD, LDAnnie P. Williams, Patient (DCI)Isabel Wynn, RD, LDSpecial thanks to Beverly Ford for the new children’s section—4—
Main Dishesin this section:BeefChili Rice with BeefSalisbury steakParsley BurgerSwedish MeatballsOpen-Faced Steakand Onion SandwichTaco StuffingTurkeyBasic MeatloafTurkey and NoodlesBarbeque CupsSeafoodSeafood CroquettesBaked FishShrimp SaladSupreme of SeafoodCrab CakesFish TacosTuna NoodleSkillet DinnerChickenJalapeño Pepper ChickenCrispy Oven Fried ChickenLemon ChickenChicken ‘N RiceChicken Salad DelightChicken Vegetable SaladCurry ChickenChicken StewPorkSeasoned Pork ChopHomemade Pan Sausage—5—LambSpicy LambCombination MealsSpecial PizzaStuffed Green PeppersRotini with Mock ItalianSausageEggplant CasseroleStir Fry MealNew Orleans-Style RiceDressingFajitasSoupsBeef and Vegetable SoupChicken Noodle SoupEgg DishesHerbed OmeletFruit Omelet
Kidney Cooking Georgia Council on Renal NutritionMain dishesBeefChili Rice With BeefIngredients2 tablespoons vegetable oil1 pound lean ground beef1 cup onion, chopped2 cups rice, cooked1 ½ teaspoons chili con carne seasoning powder⅛ teaspoon black pepper½ teaspoon sageYield: 4 servingsServing size: 1 cupDirections1. Heat oil; add beef and onion. Cook, stirring occasionally until browned.2. Add rice and seasonings. Mix together.3. Remove from heat. Cover and let stand 10-14 minutes.Nutritional content per serving360 calories1 grams trans fat23 grams protein65 milligrams cholesterol14 grams total fat26 grams carbohydrate4 grams saturated fat2 grams fiber78 milligrams sodium427 milligrams potassium233 milligrams phosphorus34 milligrams calciumSuggestions May substitute ground beef with ground turkey or chicken. May add ¼ cup chopped green pepper and/or celery. May add any of the following seasonings: thyme, garlic powder, onion powder,white pepper, red pepper, oregano, or lemon pepper. May substitute 2 cups cooked pasta for rice. Toss pasta in browned beef andseasonings. Remove from heat and serve.—6—
Kidney Cooking Georgia Council on Renal NutritionMain dishesBeefSalisbury SteakIngredients1 pound chopped steak or lean ground beef,chicken or turkey1 small onion, chopped½ cup green pepper, chopped1 teaspoon black pepper1 egg1 tablespoon vegetable oil½ cup water1 tablespoon corn starchYield: 4 servingsServing size: 3-ouncesDirections1. Mix together meat, onion, green pepper, black pepper, and egg. Form into patties.2. Heat oil in skillet, add patties and cook on both sides.3. Add half of water and simmer for 15 minutes. Remove patties.4. To meat drippings, add remaining water and corn starch. Simmer while stirringto thicken gravy.5. Pour gravy over steak and serve hot.Nutritional content per serving249 calories0 grams trans fat22 grams protein149 milligrams cholesterol57 grams total fat7 grams carbohydrate3 grams saturated fat1 gram fiber—7—128 milligrams sodium366 milligrams potassium218 milligrams phosphorus33 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesBeefParsley BurgerIngredients1 pound lean ground beef or ground turkey1 tablespoon lemon juice1 tablespoon parsley flakes¼ teaspoon black pepper¼ teaspoon ground thyme¼ teaspoon oreganoYield: 4 servingsServing size: 1 patty, 3-ouncesDirections1. Mix all ingredients thoroughly.2. Shape into 4 small patties about ¾" thick.3. Place on lightly greased skillet or broiler pan.4. Broil about 3" from the heat for 10-15 minutes, turning once.Nutritional content per serving171 calories0 grams trans fat20 grams protein90 milligrams cholesterol10 grams total fat0 grams carbohydrate3 grams saturated fat0 grams fiber—8—108 milligrams sodium289 milligrams potassium180 milligrams phosphorus21 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesBeefSwedish MeatballsYield: 35 meatballsServing size: 2 meatballsMeatballsSauceIngredients for meatballs1 pound lean ground beef or turkey¼ cup onions, finely chopped1 tablespoon lemon juice1 teaspoon poultry seasoning(without salt)1 teaspoon black pepper¼ teaspoon dry mustard¾ teaspoon onion powder1 teaspoon italian seasoning1 teaspoon granulated sugar1 teaspoon Tabasco sauceDirections for meatballs1. Preheat oven to 425ºF.2. Mix all ingredients together well.3. Shape meatballs by using one tablespoonmeat mixture for each meatball.4. Place meatballs in a baking dish and bakefor 20 minutes or until well done.Make the sauce (recipe below).5. Remove meatballs from oven and combinewith sauce. Keep warm until ready to serve.Ingredients for sauce¼ cup vegetable oil2 tablespoons all-purpose flour1 teaspoon onion powder2 teaspoons vinegar2 teaspoons sugar1 teaspoon Tabasco sauce2-3 cups waterDirections for sauce1. Combine oil and flour insaucepan; stir while cooking untilgolden brown. Remove from heat.2. Add onion powder, vinegar, sugar,Tabasco sauce, and water.3. Return to heat, and continuestirring until thickened.Nutritional content per serving76 calories0 grams trans fat5 grams protein21 milligrams cholesterol6 grams total fat2 grams carbohydrate1 grams saturated fat0 grams fiber—9—31 milligrams sodium70 milligram potassium44 milligrams phosphorus7 milligrams calcium
Main dishesKidney Cooking Georgia Council on Renal NutritionBeefOpen-Faced Steak & Onion SandwichYield: 4 servingsServing size: 3-ouncesIngredients4 chopped steaks (4-ounces each)1 tablespoon lemon juice1 tablespoon italian seasoning1 tablespoon black pepper1 tablespoon vegetable oil1 medium onion, sliced into rings4 hoagie rolls, slicedDirections1. Combine meat with lemon juice, italian seasoning and black pepper.2. Heat oil in frying pan over medium heat.3. Brown seasoned steaks on both sides until tender. Remove and drain on paper towels.4. Lower heat; add onion and sauté until onions are tender.5. Serve open-faced on sliced hoagie roll, topped with onion rings.Nutritional content per serving345 calories0 grams trans fat14 grams protein40 milligrams cholesterol21 grams total fat26 grams carbohydrate7 grams saturated fat2 grams fiber247 milligrams sodium200 milligrams potassium115 milligrams phosphorus98 milligrams calciumSuggestions May be prepared in oven using cooking spray for oil. Bake for 30-45 minutes at 400ºF. May be served on herb bread*. May use lean ground beef, turkey or chicken as a substitute. May use other seasonings: thyme, basil, bay leaf, caraway seeds, savory, oregano, greenpepper, garlic powder, onion powder, liquid smoke.*Recipe included – see index— 10 —
Kidney Cooking Georgia Council on Renal NutritionMain dishesBeefTaco StuffingYield: 8 servingsServing size: 2-ounces stuffing in each shellIngredients2 tablespoon vegetable oil1 ¼ pounds lean ground beef or turkey½ teaspoon ground red pepper½ teaspoon black pepper1 teaspoon italian seasoning1 teaspoon garlic powder1 teaspoons onion powder½ teaspoon Tabasco sauce½ teaspoon nutmegWill also need:1 medium taco shells½ head shredded lettuceDirections1. Heat oil. Place ground meat and all remaining ingredients except taco shells andlettuce in a skillet. Cook until beef is done and ingredients are well-blended.2. Stuff taco shells with 2-ounces of meat and top with shredded lettuce.Nutritional content per serving(Includes taco shell and shredded lettuce)176 calories0 grams trans fat14 grams protein56 milligrams cholesterol9 grams total fat9 grams carbohydrate2 grams saturated fat0 grams fiber— 11 —124 milligrams sodium258 milligrams potassium150 milligrams phosphorus33 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesTurkeyBasic Meat LoafYield: 8 servingsServing size: 2-ouncesIngredients1 pound lean ground turkey1 egg white1 tablespoon lemon juice½ cup plain bread crumbs½ teaspoon onion powder½ teaspoon italian seasoning¼ teaspoon black pepper½ cup chopped onions½ cup diced green bell pepper¼ cup waterDirections1. Preheat oven to 400ºF.2. Pour lemon juice over meat.3. In a bowl combine remaining ingredients.4. Add to meat and mix well.5. Place in a loaf pan; bake for 45 minutes.Nutritional content per serving110 calories0 grams trans fat12 grams protein42 milligrams cholesterol5 grams total fat2 grams carbohydrate1 grams saturated fat0 grams fiber71 milligrams sodium138 milligrams potassium87 milligrams phosphorus20 milligram calciumSuggestions May add carrot and celery. May substitute bread crumbs with crushed crackers, toasted white bread crumbsor cornflakes.— 12 —
Kidney Cooking Georgia Council on Renal NutritionMain dishesTurkeyTurkey & NoodlesYield: 8 servingsServing size: 1 cupIngredients2 cups dry elbow macaroni1 tablespoon vegetable or olive oil2 pounds fresh lean ground turkey½ cup green onions, chopped½ cup green pepper, chopped1 14-ounce can regular diced tomatoes1 tablespoon italian seasoning1 teaspoon black pepperDirections1. Cook macaroni in medium boiler in 4 cups of boiling water. Allow to boil for5 minutes or desired tenderness. Drain and set a side.2. Heat vegetable oil in a large skillet over medium heat. Add ground turkey andcook until done, stirring occasionally.3. Add onions, green peppers, diced tomatoes, italian seasoning, black pepperand cooked macaroni. Mix well.4. Cover and let simmer for 5 minutes or until desired. Serve warm.Nutritional content per serving273 calories0 grams trans fat33 grams protein80 milligrams cholesterol7 grams total fat22 grams carbohydrates1 grams saturated fat2 grams fiber188 milligrams sodium533 milligrams potassium296 milligrams phosphorus55 milligrams calciumSuggestions May use other vegetables: other bell peppers or pimentos, mushrooms, broccoli. May use other seasonings: ground or crushed red pepper, onion or garlic powder,poultry seasoning. May sprinkle with parmesan cheese before serving.— 13 —
Kidney Cooking Georgia Council on Renal NutritionMain dishesTurkeyBarbecue CupsIngredients¾ pounds lean ground turkey½ cup spicy barbecue sauce*2 teaspoons onion flakesdash garlic powder1 10-ounces package low-fat refrigerator biscuitsYield: 10 servingsServing size: 1 biscuitDirections1. Brown turkey.2. Add barbecue sauce, onion flakes and garlic powder. Mix well.3. Flatten each biscuit and press into muffin tin.4. Spoon beef mixture into center of each biscuit cup.5. Bake at 400ºF for 10 to 12 minutes.Nutritional content per serving134 calories0 grams trans fat7 grams protein27 milligrams cholesterol5 grams total fat13 grams carbohydrate1 grams saturated fat0 grams fiberSuggestions May use lean ground beef.*Recipe included – see index.— 14 —342 milligrams sodium151 milligrams potassium152 milligram phosphorus11 milligrams calcium
Main dishesKidney Cooking Georgia Council on Renal NutritionSeafoodSeafood CroquettesIngredients1 can water packed salmon or tuna (14.75-ounce),or 1 pound frozen or fresh crab meat.2 egg whites¼ cup chopped onion½ teaspoon black pepper½ cup plain bread crumb or unsalted cracker crumbs1 tablespoon vegetable oil or cooking spray2 tablespoons lemon juice (optional)½ teaspoon ground mustard (crab only)¼ cup regular mayonnaise (tuna and crab only)Yield: 8 pattiesServing size: 1 pattyDirections1. Drain water from canned meat.2. Combine all ingredients except oil in a medium bowl. Mix well.3. Form mixture into 8 separate balls, and then flatten to form patties.4. Heat vegetable oil in skillet.5. Place patties in hot oil.6. Brown patties on each side. If cooked in oil, drain patties on paper towel.Nutritional content per serving189 calories0 grams trans fat14 grams protein81 milligrams cholesterol8 grams total fat11 grams carbohydrate2 grams saturated fat1 gram fiber337 milligrams sodium184 milligrams potassium191 milligrams phosphorus124 milligrams calciumSuggestions May bake or broil patties in oven. May add chopped green pepper, celery, onion powder, garlic powder, italian seasoning,or curry powder.— 15 —
Kidney Cooking Georgia Council on Renal NutritionMain dishesSeafoodBaked FishIngredients4 3-ounce trout fillets or any other baking fish1 ½ teaspoon black pepper1 tablespoon garlic powder1 ½ teaspoon paprika¼ medium green pepper1 small onion1 small lemon2 tablespoons parmesan cheeseYield: 4 servingsServing size: 3-ouncesDirections1. Preheat oven to 375ºF.2. Place fish in a greased baking pan or on aluminum foil.3. Sprinkle black pepper, garlic powder, and paprika on both sides of fish.4. Cut green peppers into strips and place on fish. Slice onions into rings and place on fish.5. Squeeze juice of lemon onto fish.6. Bake for 30 minutes.7. After fish has cooked, sprinkle with parmesan cheese. Serve hot.Nutritional content per serving164 calories0 grams trans fat20 grams protein62 milligrams cholesterol6 grams fat8 grams carbohydrate1 grams saturated3 grams fiber— 16 —86 milligrams sodium452 milligrams potassium252 milligrams phosphorus80 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesSeafoodShrimp SaladIngredients1 pound shrimp, boiled, chopped and deveined1 hard boiled egg, chopped1 tablespoon celery, chopped1 tablespoon green pepper, chopped1 tablespoon onion, chopped2 tablespoons mayonnaise1 teaspoon lemon juice½ teaspoon chili powder⅛ teaspoon Tabasco or hot sauce½ teaspoon dry mustardlettuce, chopped or shredded (optional)Yield: 4 servingsServing size: ½ cupDirections1. Combine all ingredients except lettuce in a mixing bowl; mix well.2. Chill in refrigerator for 30 minutes.3. Serve as a salad over a bed of lettuce, if desired, or serve on a sandwich.Nutritional content per serving157 calories0 grams trans fat26 grams protein234 milligrams cholesterol5 grams total fat1 gram carbohydrate1 grams saturated fat0 grams fiberSuggestions May use frozen shrimp. May use scallops.— 17 —232 milligrams sodium233 milligrams potassium263 milligrams phosphorus67 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesSeafoodSupreme of SeafoodYield: 6 servingsServing size: ½ cupIngredients1 cup crabmeat, cooked (boiled)1 cup shrimp, cooked (boiled)4 tablespoons green pepper, chopped2 tablespoons green onions, chopped1 cup celery, chopped½ cup frozen green peas½ teaspoon black pepper½ cup mayonnaise1 cup bread crumbsDirections1. Preheat oven to 375ºF.2. Combine all ingredients except bread crumbs in a bowl.3. Place in a greased casserole dish.4. Top with bread crumbs.5. Bake for 30 minutes.Nutritional content per serving220 calories0 grams trans fat16 grams protein28 milligrams cholesterol8 grams total fat20 grams carbohydrate1 gram saturated fat2 grams fiberSuggestions May use canned crabmeat, drain and rinse. May use light mayonnaise. May use pepper of choice.— 18 —445 milligrams sodium255 milligrams potassium148 milligrams phosphorus85 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesSeafoodCrab CakesIngredients1 egg (egg substitute or egg white optional)⅓ cup green or red pepper, finely chopped⅓ cup low sodium crackers¼ cup reduced fat mayonnaise1 tablespoon dry mustard1 teaspoon crushed red pepper or black pepper2 tablespoons lemon juice1 teaspoon garlic powder2 tablespoon vegetable oilYield: 6 servingsServing size: 1 pattyDirections1. Combine all ingredients.2. Divide into 6 balls and form patties.3. Heat vegetable oil in pan at medium heat or oven at 350ºF.4. Fry patties 4-5 minutes or bake 15 minutes in oven.5. Serve warm.Nutritional content per serving101 calories0 grams trans fat2 grams protein41 milligrams cholesterol9 grams total fat5 grams carbohydrate1 gram saturated fat0 grams fiber— 19 —67 milligrams sodium72 milligrams potassium43 milligrams phosphorus16 milligrams calcium
Kidney Cooking Georgia Council on Renal NutritionMain dishesSeafoodFish TacosIngredients12-16 fish fillets (1 pound), tilapia or as desired20 saltine crackers, unsalted tops, crushed finely¼ cup unsalted butter or margarine2 teaspoon dill weed1 teaspoon garlic powder¼ cup lemon juiceYield: 4 servingsServing size: 3 ½-ouncesDirections1. Preheat oven to 400ºF.2. Combine crackers, garlic and dill.3. Melt butter or margarine.4. Roll fish in melted butter, then in crumbs and again in butter mix.5. Place in baking pan and bake 8-10 minutes untill fish is flakey.Nutritional content per serving164 calories0 grams trans fat21 grams protein57 milligrams cholesterol6 grams total fat7 grams carbohydrate4 grams saturated fat0 grams fiberSuggestions Add to warmed tortillas. May top with sautéed onions, coleslaw and fresh cilantro.— 20 —138 milligrams sodium33
— 7 — Main dishes Kidney Cooking Georgia Council on Renal Nutrition Salisbury Steak Ingredients 1 pound chopped steak or lean ground beef, chicken or turkey 1 small onion, chopped ½ cup green pepper, chopped
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What is chronic kidney disease? Chronic kidney disease is defined as an eGFR 60 mL/min that is present for 3 or more months, or evidence of kidney damage at any level of GFR.5 Kidney damage may manifest in sev-eral ways, including abnormalities in serology, urinalysis (e.g., red cells, pro
management of chronic kidney disease to prevent progression to end stage kidney disease. It involves opportunistic screening using the Kidney Health Check in order to identify risk of chronic kidney disease, and will ta
National Kidney and Urologic Diseases Information Clearinghouse (NKUDIC) A service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH) Kidney Disease Statistics for the United States On this page: The Growing Burden of Kidney
include the National Kidney Foundation, American Association of Kidney Patients, National Institute of Diabetes and Digestive and Kidney Diseases, National Kidney and Urologic Diseases Information Clearinghouse,andAmericanKidneyFund. Do you have any questions or concerns after readi
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tips to managing your kidney diet. —Page 7 Tips to Coping with Chronic Kidney Disease By Karren King, MSW, ACSW, LCSW This publication is a part of the National Kidney Foundation's Kidney Learning System (KLS) and is made possible through an educational grant from . Inside this issue: 30 East 33 rd Street New York, NY 10016
This conference brought together individuals representing kidney patients of all stages, dialysis patients, kidney transplant recipients, living kidney donors and potential living donors, and kidney donor families as well as physicians, social workers, nurses, pharmacists, caregivers, stakeholders, and academics.
