Renal Friendly Slow Cooker Recipes

Renal FriendlySlow Cooker RecipesChildren’s Dialysis of Central TexasAustin, Texas 78723

PrefaceThis cookbook was born from an idea to help those on dialysisand their loved ones prepare nutritious, delicious, affordable andconvenient meals. All of the recipes in this book are prepared usinga slow cooker and have been modified by our team to meet theneeds of those on dialysis. Our recipes are compiled from our ownfavorites and from DCI colleagues around the country.All persons on dialysis or with altered kidney function should usethis book with the supervision of their dietitian and health careteam. Further specific modifications may be necessary to meetindividual nutritional and medical needs.We also wish to thank all of our patients and DCI colleagues fromaround the country who contributed the recipes to make this projecta success.August 2013

This book is dedicated to our littlest patients who inspire us every day.

AcknowledgementsSlow Cooker Safety PrecautionsWe wish to thank Dialysis Clinic, Inc. for funding this project aspart of the 2013 Purpose Project. Dialysis Clinic, Inc. (D C I) operatesmore than 200 dialysis clinics in 27 states and provides inpatientcare in hospitals throughout the United States. Founded in 1971 inNashville, TN, we are the largest non-profit dialysis provider in theUS. We exist to meet the needs of the community. We strive to makeour service available wherever needed and we support and conductresearch in dialysis, organ procurement, and transplantation inorder to benefit kidney patients. We also promote professional andpublic education regarding kidney disease. To date, D C I has givenover 190 million to support research and education.Read all instructions included with your slow cooker before the firstuse. Save instructions for future reference.Close supervision is important when a slow cooker is used nearchildren.Food cooked in a slow cooker needs to each and maintain aninternal temperature of 165 degrees Fahrenheit.Cook with the lid on for the recommended total time. Removingthe lid causes a loss of heat and food temperature to decrease.If your slow cooker has an automatic timer, do not delay the startingtime for more than one hour. Uncooked or well chilled food cannotbe held at room temperature for more than one hour.Thaw frozen meats before cooking in the slow cooker.Place your slow cooker on a flat non-flammable surface. Do notplace the slow cooker on your stove top.

Table of ContentsCHICKENbeef2345678938 Shepherd’s Pie39 Balsamic Pot Roast withLow Potassium Potatoes40 Bow Tie Noodles with Beef41 Salisbury Steak42 Asian Lettuce Wraps with beef43 Hamburger Soup44 Beef and Apple Curry Stew45 Open Faced French Dip Sandwiches46 Southwestern Pulled Brisket47 Ella Beth’s Sunday Pot Roast& Veggies (DCI patient)48 Michelle D’s Beef Fajitas49 Lucia’s Sweet Chili50 Janice D’s Beef Stew51 Brenda F’s Steak Soup52 Robyn M’s Chipotle Shredded Beef101112131415161718192021222324Herbed Chicken with VeggiesRoasted Citrus ChickenChicken with Asian VegetablesKing Ranch CasseroleSouthern Chicken and GritsChicken AdoboBill Hunter’s Chicken and DumplingsRachel O’Peter’s Chickenand Veggie SoupPesto ChickenSpicy Coconut Curry ChickenChicken Enchilada CasseroleOrange ChickenBalsamic Chicken ThighsHoney Sesame ChickenTropical Pineapple ChickenHawaiian Chicken and Rice40 Clove Garlic ChickenShredded Chicken Taco FillingMonica M’s Cream CheeseChicken ChiliRobin D’s Rotisserie ChickenCathie F’s Chicken with RiceCathie F’s Honey Baked ChickenNancy’s Chicken Chilipork27282930313233343536Ancho Chili and Lime PorkTexas Green Chili BurritosRoot Beer Pulled PorkApple Jelly Pork ShoulderPulled Pork Slow Cooker StyleRosemary Pork SlidersTacos de CarnitasCaribbean Style PorkPatricia S’s Cranberry Pork RoastBarbara’s “Chicken-Lickin”Good Pork Chopsturkey5455565758Thanksgiving in a Slow CookerCreamy Turkey MeatballsNettie M’s Turkey MeatloafSavory Turkey BreastsTurkey Legs a la Slow Cookerother61626364Lentil Barley SoupShrimp and Rice CasseroleJimmy’s Deer ChiliDinner Rollsbreakfast66 Breakfast Casserole67 Robin D’s Overnight Oatmealdessert68707172Mendy S’s Apple Pie BreakfastPeach CobblerRed Hot Applesauce PieAndrea G’s Cranberry Applesauce

ChickenRecipes

CHICKENCHICKENHerbed Chicken with VeggiesRoasted Citrus ChickenServings: 4Servings: 8serving size: 2 chicken thighs and ½ cup of vegetablesIngredientsIngredients1 cup sliced carrots, fresh or frozen2 cups green beans, fresh or frozen½ cup diced onion8 bone-in chicken thighs½ cup reduced-sodium chickenbroth2 teaspoons Worcestershire sauce1 teaspoon no-salt herb seasoningblend1 teaspoon dried oregano*if you prefer white meat, substitute½ large chicken breast for 1chicken thigh1 Tablespoon olive oil2 cloves garlic, minced1 teaspoon Italian seasoning½ teaspoon black pepper8 chicken thighs2 cups chicken broth, reducedsodium3 Tablespoons lemon juice*if you prefer white meat, substitute½ large chicken breast for 1chicken thighDirectionsDirectionsPlace carrots, green beans and onions in the slow cooker.Arrange chicken on top of vegetables.Pour broth over chicken, top with Worcestershire sauce, herbs, andseasoning.Cover and cook on LOW heat for 6 hours.Add chicken breasts and brown on all sides.Place chicken in slow cooker and add the chicken broth.Cook on LOW heat for 6 to 8 hours.Nutrition per servingNutrition per serving2Add garlic and seasonings.Add lemon juice at the end of the cook time.Serve with white rice or rolls.205 calories6 grams fat31 grams proteinHeat oil in large skillet.5 grams carbs179 mg sodium555 mg potassium269 mg phosphorus265 calories19 grams fat21 grams protein1 grams carbs99 mg sodium262 mg potassium178 mg phosphorus3

CHICKENCHICKENChicken with Asian VegetablesKing Ranch CasseroleServings: 8Servings: 8IngredientsIngredients2 Tablespoons canola oil½ cup sliced green onions6 boneless chicken breasts or thighs 1 cup chopped red or green bell1 cup low-sodium chicken brothpepper3 Tablespoons reduced sodium soy1 cup chopped celerysauce¼ cup cornstarch¼ teaspoon crushed red pepper⅓ cup waterflakes3 cups cooked white rice1 garlic clove, crushed*if you prefer white meat, substitute1 can (8ounces) water chestnuts,½ large chicken breast for 1sliced and rinsed (optional)chicken thigh4 cups chopped, cooked chicken1 large onion, chopped1 large green bell pepper, chopped1 cup low sodium chicken broth1 cup cream of mushroom soup,reduced sodium1 cup canned diced tomatoes, nosalt addedDirectionsHeat oil in a pan and brown chicken on all sides.Add chicken to slow cooker with the rest of the ingredients exceptcornstarch and water.Cover and cook on LOW for 6 to 8 hours.After 6-8 hours, separately stir together cornstarch and cold wateruntil smooth. Slowly add into the slow cooker.Then turn on high for about 15 minutes until thickened. Don’tcompletely close lid on slow cooker to allow steam to escape.Serve Asian mixture over rice.4DirectionsStir together all ingredients except tortillas and cheese in a largebowl.Tear tortillas into 1 inch pieces; divide into thirds. Layer one-third oftortilla pieces in a lightly greased 6 quart slow cooker.Top with ⅓ of the chicken mixture and about ⅓ of the cheese.Repeat layers twice.Cover and cook on LOW for 3 ½ hours or until bubbly and edgesare golden brown.Uncover and cook on LOW for additional 30 minutes.Top with sour cream if desired.Nutrition per servingNutrition per serving415 calories20 grams fat20 grams protein1 4 oz. can green chilies2 garlic cloves, minced2 teaspoons chili powder1 Tablespoon cornstarch plus 1 cupwater (stirring until smooth)12 (6 inch) corn tortillas½ cup shredded sharp cheddarcheese36 grams carbs343 mg sodium396 mg potassium200 mg phosphorus268 calories7 grams fat27 grams protein25 grams carbs307 mg sodium532 mg potassium317 mg phosphorus5

CHICKENCHICKENSouthern Chicken and GritsChicken AdoboServings: 4Servings: 6Serving size: 1 ½ cup servingsIngredientsIngredients1 ¾ cups fat-free reduced sodiumchicken broth6 Tablespoons corn grits, uncooked1 Tablespoon olive oil1 small onion, diced1 medium clove garlic, minced1 cup sliced mushrooms1 medium jalapeno pepper, seededand minced1 medium red bell, chopped¼ teaspoon ground cumin¼ teaspoon black pepper1 pound boneless, skinless chickenthighs, cut into 1-inch chunksDirections4 medium yellow onions, halved andthinly sliced4 medium garlic cloves, smashedand peeled1 (5-inch) piece fresh ginger, cut into1-inch pieces1 bay leaf3 pounds bone-in chicken thighs3 Tablespoons reduced sodium soysauce¼ cup rice vinegar (not seasoned)1 Tablespoon granulated sugar½ teaspoon freshly ground blackpepperDirectionsPlace broth in a 3- to 5-quart slow cooker. Slowly add grits, stirringconstantly, to avoid lumps, set slow cooker aside.Place the onions, garlic, ginger, and bay leaf in an even layer in theslow cooker.Heat oil in a large skillet over medium-high heat.Remove and discard the skin from the chicken.Add onion, garlic, mushrooms, jalapeno and red pepper; sautéstirring frequently, for about 5 minutes.Arrange the chicken in an even layer on top of the onion mixture.Add vegetables to slow cooker, along with cumin and pepper, stirtogether mixture.Add chicken thighs on top.Serve with steamed rice.Nutrition per serving617 grams carbs132 mg sodiumCover and cook on LOW for 8 hours.Remove and discard the ginger pieces and bay leaf.Cover and cook on LOW for 6 to 8 hours.259 calories9 grams fat27 grams proteinWhisk the soy sauce, vinegar, sugar, and pepper together in amedium bowl and pour it over the chicken.534 mg potassium269 mg phosphorusNutrition per serving318 calories9 grams fat14 grams protein44 grams carbs314 mg sodium328 mg potassium160 mg phosphorus7

CHICKENCHICKENBill Hunter’s Chicken and DumplingsRachel O’Peter’s Chicken and Veggie SoupServings: 8Servings: 8IngredientsIngredients8 boneless,skinless chicken thighs4 Tablespoons olive oil2 onions, chopped2 celery stalks, cut into 1 inch pieces2 carrots, peeled and cut into oneinch pieces2 stems thyme leaves1 small turnip (diced)¼ cup flour3 cups low sodium chicken broth1 cup water½ cup white wineDumplings2 cups flour1 Tablespoon low sodium bakingpowder1 cup rice milk (not enriched)4 Tablespoons melted butterDirections for the stewHeat 2 Tablespoons oil in a large skillet over medium high heat.Sear the chicken on each side until it is brown, around 4 minutes per side.Transfer to slow cooker.Add remaining oil to skillet. Add onions, celery and carrots and cook untilslightly tender, about 5 minutes.Sprinkle with flour and poultry seasoning and stir until coated.4 cups cooked and chopped chicken7 cups reduced sodium chickenbroth1 pound frozen white corn1 medium onion diced4 cloves garlic minced2 carrots peeled and diced2 celery stalks chopped2 teaspoons oregano2 teaspoon curry powder½ teaspoon black pepperDirectionsAdd all ingredients into slow cooker.Cook on LOW for 8 hrs.Serve over cooked white rice.Nutrition per serving220 calories7 grams fat24 grams protein19 grams carbs133 mg sodium578 mg potassium252 mg phosphorusStir in wine and one cup of the broth and stir until simmering.Pour everything from the skillet into the slow cooker.Add remaining broth, cover and cook on LOW for 6 hours.After 6 hours, remove chicken from cooker and shred into bite sized pieceswith two forks. Return chicken to cooker and stir.Directions for the dumplingsMix dry ingredients together in medium mixing bowl.Stir in milk and butter until combined evenly.After the slow cooker has cooked for 6 hours, drop ¼ cup amounts ofdumpling dough around the edges of the slow cooker (you should haveabout 8 dumplings).Cover slow cooker and continue cooking on LOW for an additional hour.Nutrition per serving492 calories28 grams fat21 grams protein836 grams carbs122 mg sodium583 mg potassium342 mg phosphorus9